Posts Tagged ‘fruit’

Ice Cream and Sorbet: The Fruit, the Whole Fruit, and nothing but the Fruit

Amelia has requested, even demanded, full credit for this, and so it shall be. She  wanted to make a raspberry sorbet. She loves making anything in the ice-cream maker, but happily it wasn’t even needed!

I followed her instructions, and this is how it went. Too easy. Take 1 bag of frozen raspberries (ours was 300grams) and process in the food processor until broken down and slushy-in-a-sorbet-kind-of-way. Wait 5-10 minutes for them to begin to thaw, before processing them.

Truthfully this was a bit too sharp for me, and I wanted to blend in a bit of fresh pineapple or something to sweeten it but she wanted it so.

I had some frozen sliced bananas so I made some banana soft-serve to go with it. I still cannot believe how the colour even changes when you blend it, it turns so creamy white as opposed to the yellowey-brown hues of an extremely ripe banana.

I envisaged a beautiful small glass that we could layer with the 100% raspberry sorbet, and the 100% banana soft serve creamy ice cream. Then I remembered that   a) both of my girls hate bananas   b) All of my nice glasses have smashed, and I feel no inclination to buy any more while in this micro-kitchen.

So we just dolloped each variety in two large glasses and presented it on our paint-stained table. Did I mention I was pipped to the post in a food photography competition just last week?

Not naughty. And pretty nice actually.

 

 

 

 

 

 

 

 

Still, the sunny afternoon refreshment was delicious. And two of our “five a day”, nothing added, nothing taken away, so it’s all good.

 

It’s pistachio week!….Pineapple Sorbet with Pistachio topping

Two lovely friends gave me a huge bag of unroasted, shelled pistachio nuts. (You know who you are) What a cool gift! Even though I love shelling the roasted, salty kind, this just looked so beautiful, and I was excited to have it.

Pistachios contain more lutein, — normally found in dark leafy vegetables — beta carotene , and gamma tocopherol  (the major form of vitamin E ) than other nuts. It also appears to help lower LDL cholesterol, and it’s oxidised LDL cholesterol that forms plaques on the inside of your arteries.

They also happen to be very beautiful, and delicious. I am going to post a few things we did with them over the next few days.

Pineapple Sorbet with pistachio topping

Oh, this was so good, and so simple, and the children loved it!

  • Take a very ripe pineapple. Peel, and chop.
  • Using a small amount of water (or fresh lemon juice) to help your blender get going, blend until  smooth. 50 mls-ish should be sufficient if you “pulse” the blender for the first few times.
  • Freeze in an ice cream maker…
  • …OR spread quite thinly over the base of a pyrex dish. Freeze, and after an hour, with a fork smush it all up to break up ice crystals and freeze for another hour. It should be ready by then. If not, do another smush-freeze cycle of 30 minutes.
  • Top with chopped pistachios and maple syrup. YUM!

Fruit sorbets need no additional sugar if you use fruit that is very naturally sweet like ripe pineapples or ripe mangos. The maple syrup was a kind of decadent thing. Thought the glisten would set off the green nuts nicely, and so it did 🙂 

So healthy, and delicious! And it’s full of anti-oxidants for happy cells. It wasn’t sunny when we at it, but you can’t have everything on the same day 🙂

%d bloggers like this: