It’s still summer and still hot (even though the boys went back to school yesterday. Yippee. Shh, don’t tell them I said that.) Therefore, I’ve still been putting my ice cream makers to good use. But I don’t always just make fattening, rich ice creams. I’ve also been kicking it up with some great sorbets.
The Apricot Sorbet I posted recently was one of my favorites.
I made a heavenly Mango Sorbet a few weeks ago. (Photo taken right after churning.)
This one was adapted from a recipe I found at Food Reference.com. It was so creamy and I loved the taste of it more than I thought I would (mango is not my favorite fruit, but I do like it okay).
Mango Sorbet, by Katrina, Baking and Boys!, adapted from www.foodreference.com
2 large mangoes, peeled, pitted and diced
6 teaspoons fresh lime juice
2 tablespoons agave nectar (you could use sugar or honey)
1 cup nonfat Greek yogurt
Combine all the ingredients in a blender and blend until smooth and creamy, 1-2 minutes.
Chill the mixture until very cold. (I like using an ice bath, put ice and water in a big bowl. With your mixture in a smaller bowl, set the bowl with the mixture into the bigger bowl. Let sit 15-30 minutes, stirring every few minutes. It gets cold really fast!)
Churn in an ice cream maker according to manufacturer’s instructions. It’s perfect served right away or just as great frozen for a few hours. Once frozen, let sit in airtight container on counter for a few minutes to soften for easier scooping. (Photo below taken after freezing—still so creamy!)
Well, I’ve come into a bunch of mangoes lately. So I decided to whip up more sorbet after the first batch was all gone. But sitting on the counter was also a couple of almost overripe peaches that weren’t going to get eaten fresh. So I pitted them and cut them into chunks to go along with a couple more mangoes I had. I actually blended the mangoes first in my blender with some agave nectar, water and lime juice. It was after that I thought of adding the peaches, so I blended the peaches separately, but you could probably do everything together. To the peaches I added a little more agave and some more lime juice. I strained the peach nectar through a fine mesh strainer to remove the skin. I whisked the two blended fruits together, chilled them for a while, then churned them in an ice cream maker.
Peach Mango Sorbet
Peach Mango Sorbet, by Katrina at Baking and Boys!, adapted from David Lebovitz’s Mango Sorbet
2 large mangoes, peeled, pitted and diced
2 large peaches, pitted and diced
1/3 cup agave nectar plus 1/4 cup agave (you really can add however much you’d like, I would even use less next time) Sugar or honey would work, too.
1/3 cup water
4 teaspoons lime juice
Add all the ingredients to a blender and blend until smooth, 1-2 minutes. Strain the mixture through a fine mesh strainer to remove the peach skins. Chill the mixture until very cold. Churn according to manufacturer’s instruction in ice cream maker. Serve immediately or freeze for a few hours in an airtight container. Let sit on counter for a few minutes before serving to make scooping easier.
HANG IN THERE—GIVEAWAY INFO TO COME!!!
One more sorbet I’ve made recently, before I tell you about this awesome giveaway is a Chocolate Sorbet. We can’t leave chocolate out of a post, now can we? ;) See here it is---
Ooh, yum, chocolaty! I’m stalling here.
You see, I’m not always perfectly diligent about marking a recipe I’ve made with the date. I’m also not very diligent about marking the container with WHAT is in it. So I have chocolate sorbet and I THINK it’s David Lebovitz’s Chocolate Sorbet from his book The Perfect Scoop, but I don’t know for sure. It’s not marked in the book that I made it that day. I HAVE made it before, a couple times. And I love it. But rack my brains, I really don’t remember if that is this chocolate sorbet. See, I’ve tried others. They’re all good. They’re chocolate.
See, as I write this, I’m thinking, it has to be David’s recipe. Then I look at the recipe and I really don’t remember doing that. His recipe calls for Dutch-process cocoa, which I don’t have right now. But I could have made my own Dutch-process cocoa, I just cannot remember. (Homemade Dutch process cocoa is 3 tablespoons cocoa plus 1/8 teaspoon baking soda.) Sigh. Anyone know how to fix this problem with my brain?
Nope. No one. Sigh. I think I need some chocolate sorbet to help me out here.
Ok, quick look here and I’m not finding DL’s Chocolate Sorbet recipe available online (I didn’t look extensively), so I’m not going to repost it.
BUT I think if you like making your own ice creams, sorbets and the like, that you should just buy the book. I’ve left you an Amazon link to do so. The chocolate sorbet is great. I actually haven’t made a single recipe from The Perfect Scoop that I didn’t like. It’s ice cream, People, what’s not to like. Ok, I’ll shut up now.
What? You say I said something about a giveaway. Well, the people at EatSmart asked me if I wanted to do a review for one of their kitchen scales. It’s the EatSmart Precision Pro Digital Kitchen Scale to be precise.
I have been loving it, using it from everything to making these sorbets recipes, to cookies, to pretty much everything I can weigh. I already had and use most often a digital kitchen scale for precise measuring. What I love about this EatSmart scale is that you can measure in four ways—grams, ounces, kilograms or pounds. I also love that you can set a bowl on the scale and measure one ingredient, then leave the bowl there, zero out the scale, measure something else, and so on. I love the zeroing out feature, called tare. You’d love it, too.
Want one? EatSmart would love to give one to one of my lucky readers as well. All you have to do is leave me a comment telling me what one thing you would love to be able to measure most. Besides flour, I love being able to measure peanut butter (No more messy measuring cups, just plop it in a bowl on the scale!). Since I just made and posted those fantastic Butterfinger Cookies, I was SO excited to measure the peanut butter with this scale. These are the things that truly make me happy. (I know, get a life, Katrina, right?)
So leave me a comment on this post, (don’t forget to tell me what one thing you would love to be able to measure), I will randomly pick one winner to get one of these EatSmart food scales. (Sorry, winners are limited to the United States.) Make sure your comment has a way for me to get a hold of you if you are the chosen winner. Comments will be accepted until Tuesday, August 31, 2010 at midnight, MST. A winner will be chosen and posted Wednesday (Sept. 1) morning. Thanks, EatSmart. Good luck!
This post has been added to the BSI Mango Round Up at Nutmeg Nanny 4-10-11!