Plant Based Recipes: Fruit Sorbets

Although winter time is upon us, a cold refreshing treat is never a bad idea. Sorbets are really easy to make, and you can use fruit that you have in the house. Not only are they easy to make, but they are much healthier than ice cream or sherbet. I made 2 sorbets that were recommended from the "Oh she glows everyday" cookbook, and they both seemed really delicious. The first one is a mango-coconut-lime sorbet, and the second one is a Raspberry-Banana sorbet. Both of these recipes have ingredients that i would have never thought to add, which make them more flavorful and unique!

The ingredients in the mango-coconut-lime sorbet included mangoes, lime, coconut cream, and water. All of these ingredients go into a food processor or blender to make it nice and smooth. The recipe didn't call for water, however i added some to help it blend better. Angela Liddon says "The Mango-Coconut-Lime sorbet is rich and full bodied, so its a hybrid of fruity sorbet and traditional ice cream." However, i found that this sorbet did not live up to its expectations. The coconut cream added a very strange and foul flavor, as well as giving it a weird texture. I would personally change the recipe, and completely forgo the coconut cream, and add water instead. This would make the sorbet even lighter and fruitier. Next is the raspberry-banana sorbet, which tasted much better!
 The ingredients in the raspberry-banana sorbet were raspberries, bananas, and maple syrup. I added milk this time to help it blend better, in replace of water. "The tangy raspberries, banana and maple syrup give it a creamy slightly sweet taste." Says liddon. The combination of raspberries and bananas give it a tangy and creamy flavor, which is a great combination. Next time, i would replace the maple syrup with sugar, or just leave it out, because you can still taste it after it is all blended. This sorbet ended up tasting way better than the mango sorbet, and it something i would recommend to everyone. I also had a lot of left over sorbet, so the cookbook recommended to place the leftovers into a Popsicle mold, to enjoy later, so that's what i did with all the extra!

 Overall, this recipe was very helpful and easy to follow, even though the mango sorbet did not turn out very well. The raspberry sorbet however did turn out great, and i will definitely be making it again. These recipes gave me ideas for other sorbets that i could make, and was a good starting point! These sorbets are a great alternative to ice cream or other desserts, and can have just as much flavor and color, without adding anything unnatural. The end result looks beautiful, and bursts with colors! Have you ever made sorbet before, and what kind?

Liddon, Angela. Oh She Glows Every Day. Avery, 2016.