Chocolate Cashew Sorbet

 

 1/2 cup sugar

1/3 cup cocoa powder

1/4 cup chocolate chips

2 cups water

1 cup cashew butter (no salt or sugar added) 

tiny pinch of salt

tiny pinch of baking soda 

1/2 tsp vanilla extract

 

Combine all ingredients except vanilla over low heat. Stir until the chocolate chips and cashew butter are melted and completely mixed in.

 

Remove from heat into a large container. Stir in the vanilla. Chill in the fridge or freezer until totally cold.

 

Churn in ice cream machine for 20 minutes. 

Soft Orange Sorbet

 

 

 1 lb oranges, peeled and pith removed

 1 cup sugar

1/2 Tbls unflavored gelatin powder 

2 Tbls cold water

1/2 cup hot water

1/2 cup cold water

 

Puree the orange flesh until as smooth as possible.

 

 Combine 2 cups orange puree with sugar over low heat and stir until sugar is dissolved.

 

In a large bowl, stir together the gelatin with 2 Tbls cold water. When it seems smooth, add in the hot water and stir until it's dissolved. Then stir in the 1/2 cup cold water. Stir the orange mixture into the gelatin mixture until homogenous. Cover and chill in the fridge or freezer until totally cold.

 

Churn in an ice cream machine for 20 minutes. It will have a slushy texture. Transfer to a lidded container and freeze until desired hardness.

Strawberry Sherbet

 

 

1 1/2 lb strawberries

1/2 cup sugar

1 Tbls butter 

1/3 cup strawberry jam

1 cup 2% milk

1/2 cup cream 

 

Cut tops off strawberries. Combine strawberries, sugar, and butter in a pot. Stir over medium heat until butter is melted and sugar is dissolved.

 

In a large bowl, combine milk and cream.

 

In a blender, puree the strawberries with their syrup, and the jam, until totally smooth. Stir into the milk mixture.

 

Cover the bowl with plastic wrap and chill in fridge or freezer until completely cold.

 

Churn in ice cream machine for 20-25 minutes. It can be served soft at this point, or transferred to an air-tight container to freeze harder. 

 

This recipe makes 2 batches for my machine.