Blueberry Sorbet

This is one of those cheater posts, where its so easy I feel guilty even sharing it. A two-ingredient wonder.   But this is yummy. And easy. And fast.   So, we’ll just have to suck it up and know it’s really close to the blueberry cheatagranita recipe I posted last year.

Blueberry Sorbet 1Cmed

 

So, this serves like gorgeous soft serve when you first make it. But, I wanted perfect little boules so I froze it before scooping.  And, I’d say just make this and eat it.  Honestly, once it was frozen it actually flaked gorgeously in to a a granita…but that’s already here, so …. yeah.

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The longest part of this is the waiting. But hey, set out the blueberries when you sit down to supper, and then just whip together dessert.
Ingredients
3 c. frozen blueberries
6 packets Truvia or PureVia sweetener
Instructions
Put the frozen blueberries in the food processor, and walk away for 20 mins.
Once they’re partially thawed, sprinkle them with the sweetener.
Pulse until everything is mostly smallish and then leave the processor going for 1-2 minutes.
Scrape down the sides halfway through.
Stop when it looks like soft serve.
Garnish with some whipped cream or coconut cream or nothing.

serves 4
calories 65
fat 1
cholesterol 0mg
sodium 1mg
carbs 15g
-fiber 3g
-sugars 11g
protein 1g

Nectarine Sorbet: Hello, summer!

 

Another three-ingredient miracle thanks to magic of the season.

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Ever have one of those recipes in your mind, and you can just imagine and taste how it will be. And then you make it, and it’s good. It’s yummy.  It is just not the mind-blowing deliciousness you had in mind? Yeah – that’s me this week.  But this was still a yummy treat, and it froze and reserved beautifully.

Nectarine Collage

My only complaint is I thought this would have a deeper nectarine taste. Then I remembered the ice cream Alton Brown lesson – d’oy – if it’s going to be frozen, it needs to be super-saturated in flavor and sweetness or it won’t taste right at the end.

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See how the color lightened up, and it looks fluffy? That’s done!

 

That said, we totally ate this. It was delicious. Next time, I might try roasting the nectarines like the pears.

NectarineSorbet3Bmed

Or maybe leaving the fruit out until it is almost too ripe. Time will tell – stay tuned!

I am just not happy with shots for this post. Dammit. The pear shots turned out so great, and these are….meh. 

Kvetching aside, Bon apétit.
For the frozen nectarines
6-8 just ripe to almost too ripe nectarines.
1 lemon, washed and chopped in to chunks.
¼ c sugar.
For the sorbet
You *may* need a couple Tbsp of simple syrup or fruit juice.

DIRECTIONS
Blanche/peel the nectarines. Cut in to chunks (Mine were not free-stone, so I cut them up like a mango). Squeeze the lemon chunks with the sugar in a big bowl. Toss in the nectarines, and mix to coat with the lemony sugar mixture.
Line a cookie sheet with parchment. Spread out the coated nectarine chunks in an even layer. Put the tray in the freezer, and freeze until they’re hard. Remove from the parchment, and keep in a zip bag in the freezer for up to a couple months. (Ha! Yeah – like they’ll last that long)
OK – to make it, set in the cuisinart for 10-15 mins.
Once you’v tempered the frozen fruit, you just pulse it until it is creamy and lightens in color. You may need to add a couple tablespoons of simple syrup (or apple or orange juice).
Be sure to pulse – because one second you’ll have crumbles and then whoosh it comes together.
Fantastic fluffy texture using this technique
Could you do this without peeling the fruit? Totally – it will just have tiny flecks of skin throughout. I’ve tried it that way, but didn’t like the texture.
I thought this would be awesome in a bellini, btw. Haven’t tried it yet.

Servings 4
Calories 54
Fat 0 g
Sodium 1 mg
Carbs 14 g
Protein 0 g

Roasted Pear Sorbet

Dude – this has four ingredients. Four. And it is AMAZING. Remember those roasted pears from last week?

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So, I put some in the freezer. Yes, fine, so I wouldn’t just eat all of them in one sitting. You got me. Then I started to think of that awesome banana “ice cream” you can make with just frozen bananas, and thought, “Hey! I wonder if I could do that with that bag of frozen roasted pears?”

 

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The answer is YES.  It was amazing. But himself was not impressed. So, I added some minced candied ginger – and pop! He liked it!  I’ve read about this flavor combo tons, but never thought I’d like it so didn’t try it. This is delicious!

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There isn’t really a recipe for this – take the Roast Pears post from last week, freeze it and then puree it in the Cuisinart. Stir in some candied ginger and serve. I can’t tell you if it freezes well at this time because….uh…..there wasn’t any left. Yeah. Try it, tell me what you think. 

PearSorbet1Cmed
And, hey! That garnish is those Martha pear chips I linked to last week.

 
Ingredients
1 batch roasted pears (peel/core/cube 4 pears, toss w/ lemon juice & sugar & roast 375* 40m), frozen
2 Tbsp. minced candied ginger
Instructions
Put the frozen pears in the food processor. Spin till a beautiful soft serve is formed. Stir in the ginger, and serve in frozen dishes.
Servings 4
Calories 2
Fat 0 g
Sodium 1 mg
Carbs 7 g
Protein 0 g