A long weekend is upon us. What will we do with that extra day? Let’s enjoy that day. Let’s not worry about the week ahead or the dishes that will surely be piled up at the end of the day. Let us all eat a hefty dose of sorbet. Sorbet? What exactly is sorbet, you ask?
Sorbet is a frozen mixture of sweetened liquid. It doesn’t contain dairy products like ice cream or sherbet. Sorbet contains the simplest of ingredients: fruit, sugar and water. You could also add wine or another liquor to the mix. That would lower the freezing point and make a slightly softer version.
Sorbet is easy.
First we make a batch of simple syrup: equal parts sugar and water heated until the sugar dissolves. Easy.
Then we either grab a package of frozen fruit from the freezer or peel some fresh fruit (and/or veggies) from the fridge. Double easy.
When the simple syrup has cooled, it’s poured into a blender, covered over with the fruit and blended until smooth. Triple easy.
The brilliant idea for a refreshing blend of watermelon and cucumber was born here. And that combination, my friends, is the essence of summer. Because there are seeds in both the cucumber and the watermelon, be sure to strain it before placing in the ice cream maker.
We also blended frozen mango and fresh squeezed lemon juice. The texture of the mango is creamy and oh. so. smooth.
From here, the mixture goes into the ice cream maker to really ensure it’s “sorbetness.”
Place in a container that will hold up in the freezer and wait a couple hours.
A fresh and nutritious snack made from quality ingredients = the perfect way to kick off the season of summer.
See, wasn’t that easy?
Cucumber Watermelon Sorbet
slightly adapted from shutterbean
- 1/4 of a large watermelon, chopped
- half of an English cucumber, peeled and chopped
- 1/2 cup simple syrup
Place all ingredients into a blender and blend until smooth. Strain out the seeds. Place into an ice cream maker for about 15 minutes. Scoop into a freezer proof container. Freeze until set.
- 16 oz. frozen unsweetened mango chunks
- 1/2 cup simple syrup
- juice of a lemon
Place all ingredients into a blender and blend until smooth. Add more water if needed. Place into an ice cream maker for about 15 minutes. Scoop into a freezer proof container. Freeze until set.