Sorbet

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Around week 77 or the pandemic, my daughter Lily asked me if¬†she could make sorbet. Because I have become the parent who nods her head while continuing to work and pretends I am listening 75% of the time, I enthusiastically agreed and likely murmured Sure Honey, hoping that I wouldn’t hear anything breaking in the kitchen.

Tik Tok – if you have been living in a cave – is a social media platform that pre-teen girls are obsessed with and parents pretend isn’t being being monitored by the Chinese government. Mainly, because for the first month of the pandemic my girl was making me whipped coffee with almond milk ¬†– sure Beijing, take my data! Gimme that coffee!

Although my girl also loves cookbooks and Jamie Oliver, she gets most of her ideas from Tik Tok and so when she asked to make sorbet and showed me that there were only THREE INGREDIENTS I went – what? I thought Sorbet was FULL OF SUGAR?

No?

Technically, it is – because fruit is sugar. If you are trying to lose weight, health coaches and nutritionists might recommend you limit your high glycemic fruits, especially if are addicted to sugar and trying to cut it out altogether. However, fruit is also full of vitamins and minerals and healthy enzymes that the body needs.

Besides, it’s summer. BRING ON SORBET!

Lily’s first effort was with mango, but we have since made it with frozen strawberries, raspberries, pineapple and watermelon. All are amazing. ¬†The key here is three things: Frozen Fruit, a little acid (lemon or lime), a sweetener (honey or maple syrup) and water. I love watermelon and lime, raspberry-orange and strawberry-kiwi-lime!

Sorbet Ingredients

    • 3 cups frozen fruit¬†
    • 1 tsp acid¬†
    • sweetener to taste¬†
    • Water as needed

Instructions

Blend all ingredients together in a Vitamix, pressing it down with the Vitamix tool. If it gets too thick, add a little water. You will blend until smooth, about two minutes.  Transfer into an empty yogurt container and freeze. Bring out of the freezer just prior to serving.  

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