Perfect Strawberry Sorbet

Strawberry sorbet is the best! Especially right now that local strawberries are in season. They are so gorgeously delicious, sweet and juicy. It’s the perfect summer fruit.

strawberry-sorbet2

After eating a few quarts just like candy, I felt like trying something different. This is what I came up with, and it is so good! Such a strong strawberry taste, sweet and tart; this is strawberries in a scoop.

strawberry-sorbet

Here is what you need:

  • 6 cups hulled strawberries
  • juice of 1/2 lemon
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Here is what you do:

  1. Process the strawberries in your food processor until completely smooth.
  2. Place the strawberry sauce in a large bowl and whisk in the other ingredients.
  3. Refrigerate for a few hours before putting the strawberry sauce in your ice cream maker. Churn according to your machine’s instructions for about 30 minutes.
  4. Put in the freezer to set completely in an air-tight container. If you find the sorbet too hard for scooping, let the container sit on the counter for a few minutes before serving. Enjoy!

strawberry-sorbet1

This is delicious! It is so soft, and the strawberry flavour is incredibly intense! The sorbet is not too sweet, not to tart, just perfection. I am completely in love with the intense red colour: so appealing! We finished the whole thing in a day and could not get over the extraordinary strawberry taste. Anyways, this is the best sorbet I made so far, so try it out and let me know what you think!

Melon-Maple Sorbet

In the summer, there’s nothing better than a fresh melon, cut in half, that you eat by the spoonful… except perhaps if you make a sorbet out of it! This is super simple, quick, easy and so refreshing!

melon-maple-sorbet

Here is what you need:

  • 1 melon, cut in small pieces, about 6-8 cups (I used a cantaloupe)
  • 1 cup maple syrup
  • juice of 1/2 lemon

Here is what you do:

  1. In you food processor or blender, process the melon until completely smooth.
  2. Strain the melon and add the maple syrup and lemond juice. Mix to combine.
  3. Place in the fridge to cool for at least 2 hours.
  4. Place in your ice cream maker and churn according to your machine’s instruction for about 30 minutes. Place in an air-tight container in the freezer for a few hours to settle completely. Enjoy!

melon-maple-sorbet2

This is the perfect sorbet for a hot summer day: it is light, fluffy and just sweet enough. The melon flavour is what you will taste first, and then the maple syrup will jump in. You will have the best texture if you eat it after freezing it for a couple hours after churning. It truly is delicious! Let me know if you try this out!

The Mango Sorbet strikes again!

Alright, I know, yes, I know! I already have a mango sorbet recipe from a few weeks ago. But, this one is a little bit more elaborate and special. It’s also perfect because mangoes have been teasing me at the fruit store, practically jumping in my hands!

mango-kiwi-sorbet2

This time, I decided to make some simple syrup (equal parts of water and sugar), infused it with some ginger and added some kiwi. The result is a smooth, exotic tasting, perfect sorbet.

mango-kiwi-sorbet

Here is what you need:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 inch piece of ginger, peeled and cut into strips
  • 4 ripe mangoes
  • 4 ripe kiwis
  • juice of one lime

Here is what you do:

  1. In a small sauce pan, mix the water and sugar and bring to a boil. Mix until the sugar is fully dissolved. Add the ginger and turn off the heat. Let infuse for 10 minutes, take out the ginger and let the syrup sit while you prepare the rest.
  2. Wash and peel the mangoes and process them until completely smooth. Pass the processed mangoes through a strainer to remove any fiber. Place the mango purée in the fridge.
  3. Cut the kiwis in half and spoon the flesh into the food processor. Process until smooth.
  4. In a large bowl, mix the mango purée, kiwi purée, lime juice and the syrup. Place in the fridge to cool for at least one hour.
  5. Churn in your ice cream machine according to the machine’s instructions. Place in the freezer in an air-tight container until fully frozen. Enjoy!

This is so great! I served this with some shredded coconut for a perfectly tropical scoop! Straining the mango pulp really helps achieving a smooth texture while the kiwi balances out the sweetness. The ginger kicks in at the end of each spoonful and makes this a really interesting dessert.

mango-kiwi-sorbet3

Let me know if you try it out!

Vegan Chocolate Ice Cream

When I received my ice-cream maker for my birthday a few weeks ago, I just wanted to put everything aside and make chocolate ice cream. Well, tonight I did. Never mind that I’m completely swamped in grading (you can only see a tiny clear square of my desk at school, and that’s usually where my forehead rests when my brain can’t process any more corrections), chocolate ice cream is happening tonight!

chocolate-ice-cream-2

Here is what you need:

  • 2 cups walnuts
  • 8 medjool dates, pitted
  • 2 cups almond milk
  • 1/2 cup raw unsweetened cacao powder
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Here is what you do:

  1. Soak the walnuts overnight.
  2. Drain the nuts and place them in your food processor. Add the dates, 1 cup almond milk, cacao powder, maple syrup and vanilla extract. Process and add the remaining cup of milk little by little until you reach the right consistency.
  3. Process until you get a smooth paste. Remove from the processor and place your mix in an air-tight container in the fridge for one hour. This will help your ice-cream maker.
  4. Transfer your mix into the bowl of your ice-cream maker and churn for 30 minutes or according to your machine’s instructions. Place in an air-tight container in the freezer and enjoy!

chocolate-ice-cream

This recipe is very simple and yields the most unctuous of chocolate ice creams. The texture is smooth, the flavours are rich and the consistency is thick and satisfying. Not too sweet, it is sure to satisfy all of your chocolate cravings. If you’re anything like me, you’ll have to control yourself not to eat the whole batch at once!

chocolate-ice-cream3

Let me know if you try it out, and what ice cream flavours I should try out!