In a world of sugary desserts, one sweet treat brings all the flavor without the guilt.
Sorbet is often served at higher-end restaurants or even as a palate cleanser between courses, but you need not go out for a fancy meal or shell out $6 a pint for the store-bought stuff. Make it right at home.
This 3-ingredient recipe is perfect for people wanting to eliminate processed sugars or dairy from their diet, while still looking to indulge with friends and family.
But don’t get sorbet confused with sherbet.
Sorbet (pronounced sor-bay) is typically made from two ingredients — fruit and sugar. Due to the lack or milk, it has a slightly icy texture and needs to sit a bit at room temperature before eating.
Sherbet is also made from fruit and sugar, but according the the FDA, sherbet must contain between one and two perfect milkfat. (For reference, ice cream must contain at least 10 perfect milkfat.) Sherbet can be scooped immediately and has a consistency similar to ice cream.
In The New York Times Encyclopedia of Food, Craig Claiborne writes that the American word sherbet comes from the French word sorbet. Both come from the Italian word sorbetto — all which ultimately came from the Turkish word ‘charbet’ — literally meaning a Middle Eastern drink made from sweetened fruit juice and water.
(For the record, Everybody Craves can get onboard with all of these delicious fruity, frozen treats.)
Mango Sorbet
Ingredients
- 3 ripe mangoes (cubed)
- 1/3-1/4 cup water
- 1/3 cup honey
Directions
- Line a baking sheet with parchment paper or foil.
- Spread mango cubes out in a single layer on top of parchment paper.
- Freeze for at 4-6 hours. Mangoes should be frozen, but not totally solid.
- Toss frozen mangoes in a high-powered blender.
- Add water and honey. Blend on high, scraping down the sides and pushing down with a blender tamper.
- Once smooth, spoon into a baking or bread dish or other container for freezing. Spread evenly.
- Freeze for one hour.
- Serve!
Note: You can put the unused portion back in the freezer for later. Sorbet will harden if left in freezer overnight, but just let thaw on counter for about 10 minutes before spooning out. It will still have the same great flavor and consistency.
Also see, Creamy pumpkin smoothie is perfect for fall breakfast.
