In a desperate attempt to convince myself that spring is coming, I’m going to talk about sorbet for a minute. (What’s the weather like where you live? My March has been characterized so far by snow, rain, and their terrible child: SLUSH.) Not only is sorbet basically ice cream’s delicious, classier, and mysteriously healthier cousin, but if you have a masticating juicer, you can make your own–and it’s honestly the easiest thing ever (even easier than making nut butter!)
Follow along, juice fiends, and you’ll have your own homemade all-natural sorbet in minutes:
1. Getcha fruit ready.
You have a couple of options here: buy frozen fruit. Freeze your own fresh fruit. Pour fruit juice into an ice cube tray and freeze (this method eliminates the fiber, making a smoother sorbet).
2. Put your juicer on the homogenizing function.
That is, replace the juicing screen with the blank. Put a bowl at the end to catch the sorbet.
3. Feed the frozen fruit through your juicer…
…and watch it come out–smooth, creamy, and delicious–at the other end!
- When processing your fruit, you can get crazy with non-frozen flavorings like extracts, nuts, chocolate chips, lime juice, liquors, fresh mint, and so on.
- Want coconut sorbet? Of course you do! Freeze young coconut juice in an ice cube tray. Or, freeze coconut milk, but process it with another fruit, since coconut milk is very creamy and not really sweet.
- Tropical fruits process really easily: try frozen mango or pineapple. Peaches and berries are also good.
- Top with anything you can think of: nuts, granola, fresh fruit, coconut flakes, chocolate shavings, etc.
- Store in a tight container in the freezer.
Photo attribute: Pietro Giordano