It’s Sorbet Season

We were generously gifted with the ice cream attachment for our KitchenAid for Christmas. We excitedly put it in the freezer and left it to stew for a few months.  I poked around dairy-free ice cream recipes and regular ice cream recipes, and planned and schemed and never actually poured anything over the swirling paddles of the ice cream maker bowl.

Until this last week, when I realized that sorbets might be the perfect intro.  They are dairy free without being forced into it, and super easy That is how over the course of the last two day weekend I made two sorbets, after having the maker sit uninitiated in my freezer for 4 months.


The first one I made was Lemon Blueberry Sorbet. It tastes like frozen blueberry lemonade.

The next day came Mango Orange Sorbet. Wow. We put a scoop of it with a scoop of vanilla ice cream and it was the best orange creamsicle you’ve ever had.

I will now be eating sorbet almost everyday for the rest of the summer. Any juice will do. Simple syrup is a nice additional if you like the kick of sweet, but any juice will do without the added sugar. Then you could really taste the fruit.

Lemon Blueberry Sorbet:

1/2 cup fresh squeezed lemon juice
1 cup simple syrup (1 cup water heated with 1 cup sugar until dissolved)
1 1/2 cup blueberries, pureed and pressed through a fine mesh sieve.
about 1 cup orange juice

Mix together, chill, and freeze according to the ice cream maker instructions.

Mango Orange Sorbet

1 pint Mango Orange Smoothie (I used Naked brand)
1 pint orange juice
1/2 cup simple syrup

Mix together, chill, and freeze according to the ice cream maker instructions.


2 thoughts on “It’s Sorbet Season

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