Easy Dairy-Free Joy this Summer!!!

Everyone's favorite way to beat the heat is with a nice and cold treat. But, ice cream isn't the only choice for summer sweets. Sorbet, a frozen dessert typically made with ice and fruit juice, is a healthier way to cool off. Whether you are interested in making sorbet from scratch or using store-bought sorbet to create an entirely new concoction, it’s time for fruit sorbet!

A perfect dessert, easily homemade and with less calories and lower fat content than ice creams and sundaes.

Sorbet is a frozen dessert made from frozen sugar water and fresh fruit. It is naturally fat free and includes all of the benefits of eating fruit, including vitamins, minerals, and antioxidants.

­­­­­­Minted Watermelon sorbet

Watermelon, a classic summer treat, is delicious in juicy slices, but I took it to a whole new level with this frozen watermelon and mint sorbet. The sorbet consists almost primarily :

Ingredients

1 cups of sugar
2 cups of water
2 qts. Watermelon

1 tbsp Mint
2 tbsp. lemon juice - freshly squeezed


Method:

1. Combine the sugar and water in a saucepan and bring to a simmer. Simmer for 10 minutes until a syrup forms.
2. Add the watermelon, chopped mint, lemon juice to the syrup.
3. Puree the mixture in a blender.
4. Strain the mixture with a fine strainer. Press on the solids to extract as much juice as possible.


Tips:
If you don't have an ice cream maker, you can freeze the sorbet in a covered container. Stir every half-hour so the mixture doesn't freeze into a solid block. 

Orange Cinnamon Sorbet

To beat the recent heat craze and hot waves, let's take a step to prepare some really cold and refreshing dessert for the family to cool down the heat.........

But for this post I will be sharing the recipe on Orange Cinnamon Sorbet because now it is the peak season where you can get really huge and sweet oranges to make yummy dessert.

Syrup:

1 cup sugar

1 cup water ( just boil and chill)

2 oranges

½ cup frozen orange juice concentrate

½ cup lemon Juice

1 stick cinnamon

Grated “zest” from orange

Method:

1. Scoop orange pulp from skin. Puree in blender. Blend together.
2. Cooled syrup, orange pulp, frozen orange juice and lemon juice. Grated cinnamon.
3. Freeze in Metal container. Remove from freezer and return to blender.
4. Blend until smooth. Add orange zest. Blend.
5. Return to freezer in individual servings dishes or glasses.

Tips: may serve in scoop of orange halves

Don't worry about whether this sorbet is being strongly infused with cinnamon taste. I can guarantee you that it’s only a very mild fragrant that act as a finishing touch to balance the citrus taste. But by all means if you just want a pure orange sorbet you can always omit the cinnamon stick.

Grape Sorbet

Grape Sorbet has a average-calorie, average-carb, low-fat and low-protein content. It is a good source of Vitamin C. 

The food contains 41.8g of carbs. The carbohydrate profile of the the food reveals it is low in complex carbs and high in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. With 1.1 gms of protein, it is low in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Not only that, the low fat content of this product makes it suitable to be eaten when trying to lose weight. 

It is also rich in Vitamin C, whose benefits includes, but is not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

It has a low density of Sodium, thus making it suitable for a low-sodium diet. 

Based on the composite nutritive standing Black Grape Sorbet has been given a composite ranking of 71, and in moderation. 

Ingredients:

½ cup sugar

3 cup grape juice

½ Soda

2 tblsp lemon juice

1 ½  tsp grated lemon peel

1 cup sprite

Method

1. In a small saucepan, dissolve sugar in ¼ cup of water. Bring to boiling.
2. stir and boil for 1 minute. Cool to room temperature.
3. Puree grape juice in food processor. Pass puree through strainer.( 3 cups of puree)
4. stir soda, lemon juice, lemon peel and sugar syrup. Refrigarate until very cold. Add sprite.
5. Pour into freezer container . Freeze until firm and slushy.                   

Tips: Top with grape halves.

Lemon Sorbet

A lovely refreshing lemon sorbet that's good enough to be served at dinner parties and surely a welcome cooling any day dessert for hot summer days.

Ingredients

    1 lemon's peel, finely diced 

    1 cup water 

    1/2 cup sugar 

    1/2 cup lemon juice 

    1/2 cup mineral water 

    6 strips of lemon zest, for garnish

 Directions

1.  In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.

2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water.

3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

It's intensely flavoured with a nice smooth texture. I like the bits of zest, they give it a more interesting texture.

Mango Sorbet with Lime and Chili

Mangoes contain the anti-oxidant compounds quercetin, isoquercetin, astragalin, fisetin, gallic acid and methylgallat as well as being packed full of enzymes. These compounds have been found to be beneficial in warding off a range of cancers – colon, breast, leukemia, and prostate cancers.

It also has tartaric acid, malic acid, and citric acid, all of which contribute to bringing about an alkaline condition in your body.

In addition Mango is good for the eyes, helps lower cholesterol and clears the skin.

Ingredients

3 large mangos, peeled and pitted and chopped into chunks

2 cups sugar water syrup.

1/4 cup freshly squeezed lime juice

1 tablespoon chili powder, plus extra for garnish

salt

Method:

Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.

Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.

Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.