Last week I made this awesome vanilla mint Oreo (alas corn syrup!) ice cream. Oh MAN! Was that stuff delicious! For the peppermint I used 100% pure essential oil* and that was so refreshing - I could feel the mint cooling all the way down to my stomach. Aaah!
Okay, enough about that. Yesterday I made an apricot ginger sorbet that was absolutely delightful! I thought I'd share the recipe for a general fruit sorbet, because it has 4 ingredients and is so easy to make. If you don't have an ice cream maker yet, I'd strongly suggest you get one! (We have a Crofton brand and have been happy with it.)
(adapted from Nourished Kitchen blog)
2 lbs. fruit, such as strawberries, apricots, peaches, cherries, pineapples etc. halved & pitted or prepared appropriately (in other wise, ready to eat)
1/2 cup honey
3 cups water
1 tsp. vanilla
Bring the 3 cups of water to a boil. Add the fruit and honey and simmer until the fruit is tender. Transfer to a container and chill in the fridge until cold. (I did mine overnight.)
Transfer the fruit and liquid to a blender or food processor, add vanilla, and blend until smooth
Transfer to the ice cream maker and freeze according to the directions.
If you want a more solid sorbet, pour the soft-serve sorbet into a container and freeze until it's the hardness you want for scooping.
Enjoy any time of day, because really, it's just fruit!
*Not all essential oils are consumable. Make sure the bottle does not say "For topical use only". I use doTerra oils which are 100% pure and are able to be ingested and used in cooking.