Mango-Raspberry Sorbet

This was made from the rest of the mango nectar frozen a few days ago, along with the last of some frozen raspberries, a little salt, and some sugar syrup. (The salt and syrup are to bring out the flavors and hopefully keep the sorbet from turning into a block of ice.) The taste reminds me of fruit punch, and I enjoy the cheerful color. 

Creamy Mango Sorbet

Creamy Mango Sorbet . . . Or maybe, Mango "Ice Cream" . . . Or could I even call it, Mango Kulfi? (Indian ice cream) I took some mango nectar from the store, and froze it in 4 cups. I also froze a cup of whole milk. A couple days ago, I took half the mango nectar and all the milk, and put them both together through a mini-Cuisinart, along with a pinch of salt and some homemade sugar syrup (to add some flavor and keep the end result from turning into a block of ice). I put this back in the freezer, and decided to try it today. It was mango-y, and a little creamy, and really good. I was pleased with the result of my experiment! 

Pomegranate Syrup on Peaches & Cream Sorbet

I was trying to document the exciting process of drizzling Pomegranate Syrup onto Peaches & Cream Sorbet. Although I wasn't able to photograph the end of the process, I think you get the idea.

Strawberry-Pomegranate & Cream Sorbet

This is based on the sorbet recipe of Gemma Stafford. This sorbet contains frozen strawberries and some pomegranate syrup. There's no actual cream in the sorbet, but I added twice as much sweetened condensed milk as the recipe called for. (The homemade sweetened condensed milk recipe is also from Gemma Stafford.) I made the pomegranate syrup from store-bought pomegranate juice. Very bright and colorful!

Gemma Stafford Facebook

Gemma Stafford Website, Homemade Raspberry Sorbet

Peaches & Cream Sorbet

This was made with frozen peaches, homemade sweetened condensed milk, some ground cinnamon and cardamom, and a good pinch of salt. There's actually no cream involved. I just like to call it that because I put in a generous 1/2-cup of the sweetened condensed milk, rather than the 1/4-cup called for in the Gemma Stafford Bigger Bolder Baking original Raspberry Sorbet recipe. (The sweetened condensed milk is her recipe, too.)

Bigger Bolder Baking Website, Homemade Raspberry Sorbet

Peach Sorbet & Strawberry Sorbet

I made them separately, and then tried to combine them so that they "marbled." Made according to the sorbet method of Gemma Stafford's Bigger Bolder Baking = 3 cups of frozen fruit + 1/4 cup sweetened condensed milk. As I'd just made a double batch of her homemade sweetened condensed milk, I was a bit generous, and added 3/4 to 1 cup total to the 3 cups total of fruit. It certainly kept the sorbet from over-freezing.  Yummy! 

Bigger Bolder Baking Website, Homemade Raspberry Sorbet

Mango Sorbet

This was made in an ice-cream maker, but otherwise made according to the method of Gemma Stafford's Bigger Bolder Baking. I used 3 cups of mango juice/nectar and 1/4-1/2 cup of her homemade sweetened condensed milk, and just added both to the machine. It was very creamy, and it even reminded me of caramel. If you don't have a machine, I made it the first time by freezing the mango juice, and then adding it, with the condensed milk, to a food processor, as in the original recipe (which calls for actual frozen fruit). I have also made the basic original recipe several times with frozen fruit, but really wanted to try it with the mango juice. I wasn't disappointed! 

Gemma's Bigger Bolder Baking Website, Homemade Raspberry Sorbet

Gemma Stafford's Bigger Bolder Baking Facebook

Strawberry-Peach Sorbet

Strawberry-Peach Sorbet, according to the Sorbet recipe from Gemma’s Bigger Bolder Baking on YouTube. Very simple: just sweetened condensed milk with frozen fruit. (I add a pinch of salt.) Super delicious! Cooling and soothing after a spicy meal. She even has recipes for sweetened condensed milk, dairy and non-dairy, if you can’t find it where you live.