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!!!
*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!
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| Getting ready to make sorbet! |
Ingredients:
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
Directions:
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.
Variations:
*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"!
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| Blending with the immersion blender. |
 |
| Add the fruit pieces back into the sorbet mixture. |
 |
| Serious concentration while scooping! |
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| We ended up with 14 individual 1 cup servings. |
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| To the freezer! |
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