Ottawa is in the midst of a major heat wave. As someone living without central air, turning on the oven is simply not an option right now.
The problem with not turning the oven on is that I love to make my own food for myself. If I don’t turn on the oven, I can’t cook many hot foods, which I adore. Admittedly, I love a good dessert, maybe more than I should, and the idea of going days without a home baked dessert? Preposterous.
There was a lot of fruit in the house, so I considered making some ‘nice’ cream, but I wasn’t really feeling it. I did a quick google search of what to do with excess fruit and an idea was born! I’d make sorbet, a childhood favourite, that I could easily make at home!
This sorbet was super easy to make and it only took 5 ingredients! The hardest part about this recipe, will be waiting for it to freeze. Keep in mind as well, I do not have an ice cream maker, and this still turned out so well! I will definitely be making this recipe again and again.
For this recipe I used frozen raspberries that I had been keeping in the freezer for smoothies, but you could use any fruit you want! I did leave the raspberries out to thaw before using them, but I don’t think it made a difference in the end. If you give it a go, I wouldn’t worry too much about whether the fruit is frozen or not.
5 Ingredient Raspberry SorbetCourse: Dessert, SnacksCuisine: ameriDifficulty: low, intermediate, easy
4 cups of raspberries (or fruit of your choice)
1 cup of water
3/4 cup of sugar (or honey for paleo option, maple syrup for vegan)
1 tbsp of lemon juice
1 tsp of vanilla
- Combine 1 cup of water and 4 cups of raspberries in a high speed blender or food processor and blend until a smooth puree forms.
- Strain the water and raspberry mix into a freezer-safe dish using either a fine mesh strainer, or a nut milk bag in order to remove seeds. You should end up with a raspberry juice.
- Add sugar, lemon, and vanilla in to raspberry juice mixture. Whisk to combine.
- Place mixture in the freezer for approximately 2 hours. Continue whisking mix every 20-30 minutes while in freezer to ensure you get the right sorbet texture.
- Mixture should be completely frozen, but still easy to scoop or cut into when ready to eat.
- It may take longer than 2 hours to completely freeze. I left mine for 4 and it was perfect!
Mine kept well in the freezer for 5 days! I’m sure it could have lasted longer, but I wanted to eat it all up!
Enjoy, and let me know if you try this out!