Thrifty Thursay: DIY Sorbet for the 4th

June 30, 2011

I scream you scream, we all scream for ice-cream. It's a perfect summer chant, but what about those of us who can't have dairy? The answer is, SORBET! It's non-dairy and can be made with just about any seasonal fruit or herb. It's easy to make and a great way to save a few bucks. I suggest using unrefined sugar such as coconut palm or rapadura to make these dessert delights even more nourishing.

Tomato Basil
Sounds more like a Capresse salad than a dessert, but it's a perfectly balanced array of sweet, tangy, sour, and savory.

Plum
I'm plum excited to try this one out. It only has a 1/3 a cup of sugar (could even be cut to 1/4 cup)  and the addition of cherry brandy provides another layer of flavor.

Rhubarb
Not only does it use my favorite veggie that seems like a fruit, but this sorbet uses honey for sweetness. To make it even healthier, go for raw honey which is loaded with enzymes and vitamins.

Wild Blackberry with Garden Mint and Lavender
Wow, low sugar and the mint makes it especially cooling. And the best part, WILD blackberries. Sure you can get them at the market, but if you live in a blackberry region, they grow like weeds and tend to be everywhere. It doesn't get more thrifty than that.

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Comments

Gina's picture

I made a sorbet this week with frozen pineapple, frozen peach , fresh raspberries and ice. I only added about a tablespoon (or less) of agave and it was perfectly sweet and refreshing! I love sorbet in the summer! At some point, I'm going to attempt coconut!

 




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