Tuesday, January 15, 2013

Serious Comfort Food Series - Sorbet Fruit Cup

Sorbet Fruit Cups

When I was a little girl, my doctor said that the best thing for a sore throat was ice cream.  My six-year old self loved him for that! But, with several dairy-allergic children, ice cream is not a possibility.  Sure, there are great soy-based alternatives, and even some coconut-based frozen treats, but they are in very tiny, very expensive containers.  I needed something that would be lower cost, safe, and maybe even healthy!  Made with only ½ cup of sugar for the entire batch, this recipe is healthy and packed with goodies like vitamins and antioxidants from the fruit! I came up with these Sorbet Fruit Cups and the kids loved them!!!   

Getting ready to make sorbet!
*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, wheat-free, gluten-free, soy-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!


1 16oz. packages of frozen peach slices
1 16oz. package of frozen strawberries
1 48oz. package frozen blueberries
1 11.5oz. can of frozen white grape peach juice concentrate
1 11.5oz. can of frozen white grape raspberry juice concentrate
½ cup sugar
Juice and Zest of two lemons


1.    Thaw the juice concentrate while chopping the still frozen peaches and strawberries into bite sized pieces.

2.    Combine all frozen fruit into a large mixing bowl with ½ cup sugar and lemon zest, and mix well.

3.    Into a second bowl, empty both cans of juice concentrate and add the juice of both lemons.

4.    Add ¾ of the fruit mixture into the juice and blend until smooth with an immersion blender.  (A traditional blender will work.  Just blend it in batches.)

5.    Stir the remaining frozen fruit into the blended sorbet mixture.

6.    Scoop into individual, 1 cup freezer-safe containers. 

7.    Cover and freeze for at least 2 hours or until set.


*Use any fruit and juice combinations you like, just keep the same ratio of fruit to juice! 

*I also like blending ALL the fruit for a completely smooth sorbet.

*Use Meyer lemons if available.  They offer a more complex, sweet and tart taste.

As always, from "The Allergy Safe Kitchen", I wish you "Good Cooking, and Safe Eating"!

Blending with the immersion blender.

Add the fruit pieces back into the sorbet mixture.

Serious concentration while scooping!

We ended up with 14 individual 1 cup servings.

To the freezer!

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