Looking for a sweet, refreshing dessert that's packed with antioxidants and low in saturated fats?
"Sorbets generally don't contain fat," notes John Dudek, chef at the Bascom Lodge in Adams, Massachusetts and former pastry chef at Duane Park Cafe in New York City, who provided the spearmint-lemon sorbet recipe below.
Sure, sorbets have sugar, but less than many other desserts, since sorbet recipes generally hew to the tart, natural taste of fruit. Serving any of these in a frosty martini glass is a stylish move.
Note: An ice cream machine makes whirring up your own sorbets quick and easy. But if you don’t have one, the old-fashioned method works just fine: Place the fruit mixture in a stainless steel or glass dish and put it in the freezer. When the mixture begins to harden—about 30 minutes—take it out and stir it till it's silky. Repeat several times, and voila! Delicious handmade sorbet.
Spearmint-Lemon Sorbet
Spearmint is a surprisingly good source of vitamin A, fiber, B vitamins, and iron. Lemons are a vitamin C powerhouse. This sorbet is a great choice year-round because both ingredients are almost always available.
2 cups sugar 2 cups lemon juice (about 12 lemons) Zest of 1 lemon 1 medium-large bunch of mint
- Combine the sugar in a saucepan with 2 cups of water and bring to a boil over medium heat, stirring until all sugar is dissolved. (This is known as simple syrup.) Chill for 1 hour.
- Meanwhile, pick off the mint leaves and place them in a food processor.
- Combine 2 cups of cold simple syrup, the lemon juice, and 1 cup of cold water. Pour mixture over the mint leaves and puree until smooth.
- Stir in the lemon zest.
- Chill for 1 hour and then process in an ice cream machine according to the manufacturer's directions.
Serves 6 to 8
Honeydew-Mint Sorbet
The sweetness comes from the apple juice concentrate used in this recipe from chef Beverly Lynn Bennett, author of The Complete Idiot's Guide to Vegan Living.
6 cups honeydew melon, seeded and cut into 1-inch cubes 3/4 cup frozen apple juice concentrate, thawed (plus extra to taste) 1/3 cup freshly chopped mint (plus extra to taste) 1/4 cup lime juice
- Combine all ingredients in a food processor or blender and puree until smooth. Blend in batches if necessary. Taste and add more apple juice concentrate or mint to balance the ripeness of the melon.
- Chill for 1 hour and then process in an ice cream machine according to the manufacturer's directions.
Serves 8
Strawberry-Citrus Sorbet
This delightful dessert combines different colored fruits, which helps ensure a variety of health-boosting phytonutrients. Plus, just 1 serving provides nearly a third of your daily vitamin C intake.
2/3 cup sugar 3/4 cup sliced strawberries 1/2 cup orange juice 1/2 teaspoon grated orange peel
- Combine the sugar in a saucepan with 1 cup of water and bring to a boil over medium heat, stirring until all sugar is dissolved and a simple syrup forms. Chill for 1 hour.
- In a blender, puree the strawberries, orange juice, and orange peel until smooth. Gradually add the chilled syrup and blend well.
- Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
- Serve immediately or cover and freeze for up to 3 days.
Serves 4
