Strawberry Sorbet {Sorbet Cookies}

When life gives you sorbet, make sorbet sandwiches!  

The last few days Ky (5) has been begging for ice cream. Flavor? Cone? Who cares, says a 5 year old!   Let's just say my little sorbet princess was in heaven!  

This simple strawberry sorbet has just 4 ingredients and is oh so delightful!  

Ky said "Moooom, this is the very best ice cream I've ever had! Can I have another one?" A mom's response... absolutely not! But if you clean the dishes you can have 2 more!  

To make this sorbet extra kid-friendly sandwich the sorbet in between two shortbread cookies! What kid could resist a sorbet sandwich?? My girls sure couldn't.

Strawberry Sorbet

Yields 6 ice cream cones

Recipe created by Epicurean Mom

Ingredients:

1/2 cup water

1/2 cup sugar

5 cups strawberries, rinsed and halved 

1/3 cup orange juice

Preparation:

Combine the water and sugar (simple syrup) in a small saucepan over medium heat.  Bring to a slow boil, stirring constantly.  Boil for 1 minute then take off heat and let cool in the fridge.

Pour halved strawberries in the bowl of a blender.  Blend until smooth.  Place in the fridge.

Once simple syrup and strawberry puree is chilled, combine both in a medium bowl add orange juice and mix well.   Pour strawberry mixture into the bowl of an ice cream maker and use according to manufacturer's instructions.  

Spoon into a pan, cover and freeze for at least 3 hours.

Serve and enjoy!

Watermelon and Kiwi Proseco Sorbet

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Sorbet may be one of those summer snacks you yearn for in the winter; but why wait until summer??  Living on the West Coast we have been adorned with beautiful 80 degree weather all week, and a perfect light sorbet was just in order! 

Watermelon may not be in season for some.  Instead of using fresh blended watermelon, fresh watermelon juice (such as naked juice) from a whole foods grocery store will work just fine.  

Sorbet is the easiest cold treat to make in a snap.  It just takes 3-4 ingredients and a little bit of patience.  Couldn't be easier or healthier!  This time, this icy treat was for mommy and daddy.  Although to make the sorbet kid-friendly just omit the proseco and add water.

Do you have a favorite fruit??  

Try substituting it in this recipe!  Blood oranges or pears would be absolutely delicious! 

For this recipe I used agave nectar instead of granulated sugar.  Agave nectar's glycemic index is much lower then sugar, meaning it's healthier and helps balance your body's fat storage.  Be sure to take the sorbet out of the freezer a few minutes prior to serving, since using the agave nectar will harden the sorbet slightly.

Watermelon and Kiwi Proseco Sorbet 
Recipe created by Epicurean Mom

For Watermelon Sorbet:

1 1/2 cups proseco (sparkling wine)

1/4 cup + 2 tablespoons agave nectar

2  cups fresh watermelon juice, run through a sieve

3 basil leaves, minced (optional)

In a small saucepan over medium heat, combine the proseco and agave nectar.  Bring to a rapid boil, stirring occasionally, for 2-3 minutes.  Let cool a few minutes.  

Once cooled, add watermelon juice and basil leaves to the proseco mixture, stir until well incorporated. Place in the freezer for 2-3 hours, or until chilled.  Pour watermelon mixture into the basin of an ice cream maker and use according to manufactures instructions.  Spoon into a freezer safe container, and freeze for up to 5 hours.  Garnish with mint and serve. 

For Kiwi Sorbet:

2 cups proseco (sparkling wine)

1/4 cup + 3 tablespoons agave nectar

2  cups fresh kiwi juice, run through a sieve 

In a small saucepan over medium heat, combine the proseco and agave nectar.  Bring to a rapid boil, stirring occasionally, for 2-3 minutes.  Let cool a few minutes.  

Once cooled, add kiwi juice to the proseco mixture, stir until well incorporated. Place in the freezer for 2-3 hours, or until chilled.  Pour kiwi mixture into the basin of an ice cream maker and use according to manufactures instructions.  Spoon into a freezer safe container, and freeze for up to 5 hours.  Garnish with mint and serve.