simple

Mango Strawberry Sorbet

Mango Strawberry SorbetIf I’m being completely honest, I’m not sure what the difference between sorbet and sherbet is. I think sorbet is typically dairy free while sherbet has some dairy in it…I think. This recipe is dairy free, but also has the added benefit of coconut milk to make it smooth and creamy. First of all, yum. Second of all, I’m not sure what that does to the sorbet/sherbet debate and what this actually should be classified as. I say classify it as delicious and move on with life. Done and done!

Mango Strawberry SorbetYou will need an ice cream maker to make this recipe as it is written. However, don’t count yourself out if you don’t have an ice cream maker. I’m pretty convinced if you freeze this stuff right after blending it, you could make something pretty delicious. Maybe not as light or airy as when you make it with an ice cream maker, but I’d be okay with that. Or maybe just take a spoon to the mixture and call it a day. I almost did. It’s good…be warned.

Mango Strawberry SorbetMango is supposed to be really good for you. Like, eat-it-every-day good for you. So…in my infinite wisdom, that has to mean this mango strawberry sorbet should be eaten often. If you’re not buying the whole “it’s good for you” thing, pretend that you’re on a tropical island vacation because the mango + strawberry + coconut mixture = vacation without leaving your house (except maybe to go to the grocery store to buy the ingredients). Everyone loves a vacation.

Mango Strawberry SorbetIf you don’t want to use strawberries or want to try something different you can definitely mix it up. The original recipe I adapted this from used raspberries instead of strawberries. Sounds good to me! I could imagine all sorts of options depending on what your favorite fruits are. As a general rule, I would stick with 4 cups of fruit total to make the recipe work but otherwise make it your own! Also, use delicious, ripe fruit. If you wouldn’t want to eat it before it became a sorbet, chances are the sorbet won’t be as delicious as it could otherwise be. Also, if you’re using a super sweet fruit, cut down on the sugar when you blend it and then taste it. You can always add more!

Mango Strawberry Sorbet
Serves 8
Simple and sweet sorbet that will leave you wanting more
Print
Prep Time
45 min
Total Time
6 hr 45 min
Prep Time
45 min
Total Time
6 hr 45 min
Ingredients
  1. 3 cups cubed ripe mango (about 2 large mangoes)
  2. 1 cup sliced strawberries
  3. 1 cup full fat coconut milk
  4. 1 cup sugar
  5. zest from 1/2 of a lime
  6. 1 teaspoon lime juice
  7. pinch of salt
Instructions
  1. Place ice cream maker in the freezer the night before making the sorbet. At this time, also blend together all the ingredients until smooth in a blender on high. Refrigerate sorbet mixture overnight (or at least 3-4 hours). This would be a good time to adjust flavors (i.e. if you need more sugar or lime).
  2. Pour chilled sorbet mixture into your ice cream maker and use ice cream maker as instructed. Mine took about 30-40 minutes to become a soft serve consistency, which is what you are looking for.
  3. Transfer to a freezer safe container. Cover and freeze 4-6 hours.
  4. Let slightly thaw (about 10 minutes) before serving to make scooping easier.
  5. Will keep 7-10 days frozen.
Notes
  1. You will need an ice cream maker to make this, though the sorbet mixture was delicious and possibly can be frozen as is. I haven't tried this but I imagine it would turn out slightly more dense.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Flavor From Scratch https://www.flavorfromscratch.com/

Peanut Butter

Peanut ButterAny recipe with an ingredient list of 1 item seriously deserves a shot. Peanut butter is one of those recipes! What’s the 1 item? Peanuts, silly! This is so simple it’s barely a recipe. However, it’s so delicious it would be a crime for me not to share it.

Peanut ButterYou may ask, what’s so different about this peanut butter? Well, it’s hard for me to say exactly but the peanut butter just tastes fresh. It tastes more like peanuts than any other peanut butter I’ve had. That sounds ridiculous but if you try it you’ll know what I mean. Plus, it has a little texture to it. It’s not like crunchy peanut butter with larger chunks in it. It has a smooth and yet a tiny bit crunchy texture. Yeah…sorry if I lost you there. Just trust me that it’s good.

Peanut ButterYou can make this more of a crunchy peanut butter if you leave out a few peanuts and add them in last minute. Also, feel free to add in some honey or cinnamon or other flavorings as you wish. Just make sure to update me on any delicious combos so I can recreate it and eat all of it promptly. *Warning: Don’t actually eat all of this in one sitting. That would be bad.*

Peanut ButterThe other great thing about it (minus the fact it takes 5 minutes to make) is that you actually have a good idea of what’s in it. I’ve done a pretty good job of finding peanut butter with limited ingredients at the store. However, there’s something about actually making it yourself. At least for me it makes me feel like I have a part in what I’m putting in my body. 

Peanut Butter
Super simple peanut butter recipe
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 cups roasted peanuts
  2. salt, to taste (optional)
Instructions
  1. Place peanuts in a food processor and blend on high for 4-5 minutes, scraping down the sides every 1-2 minutes. Season with salt to taste and blend.
  2. Refrigerate for up to 2 months.
Notes
  1. The roasted peanuts I bought were already salted, so I didn't add any salt.
  2. The mixture will look chunky at first but keep blending and it will smooth out! If it's looking really dry, you can add a tablespoon of peanut oil.
Flavor From Scratch https://www.flavorfromscratch.com/