It’s blazing hot everywhere this summer. My favorite way to cool down is a delicious bowl of homemade fruit sorbet. The fruit is abundant in the summer months fruits like peaches and mangos and melons are full of vitamins and minerals, and they are delicious eaten by themselves, but when you puree them and process them with an ice cream maker it takes the fruit to another level without destroying any of the nutrients.
There are lots of different kinds of ice cream makers, The hand crank one with the rock salt is still sold in most discount department stores, they are a bit messy and involve more physical energy, but they will get the job done.
The next type of ice cream maker is the bucket that has the coolant in it. To make ice cream with this type ice cream maker, you freeze the bucket in the freezer for 24 hours. Once the bucket has appropriately chilled, you add your ingredients, and the motor spins the paddle. As the paddle goes around the bucket shaving the tiny little ice crystals and adding in the air. The drawbacks to this method are: some people keep so much stuff in their freezer the bucket never gets cold enough, the second downfall is if the place where you are making the ice cream is hot it will affect how hard the ice cream will get.
The third is a new technology it is called electric thermal ice cream maker, this technique pulls all the warm air away from the unit and chills the ingredients while spinning to a frozen confection. The downfall to this unit is that it’s 1 1/2 pints and it can take over an hour to make ice cream, but it is relatively expensive, and it is not very heavy.
The last is the ice cream compressor. I have a $500 which I have carried around with me for years. It weighs a ton. But no matter what you put in the compressor, eventually you will have ice cream or sorbet. I have made ice cream and sorbet using a very powerful chopper, using frozen fruit and sorbet and pureeing to smooth as silk for sorbet and for ice cream I use frozen fruit, instant pudding and cream.
Recipes for the food processor ice cream and sorbet are here on my web page or on my Facebook Page In The Kitchen with Debra Murray. This recipe I am sharing was made in my compressor ice cream maker that makes 1 quart, if you are using the thermal ice cream maker cut the recipe in half.
Mango, Coconut Ginger Sorbet
4 large ripe Mangos
1/2 cup pressed coconut water
1 tablespoon lime juice
1 teaspoon fresh grated ginger
3/4 cup granulated sugar
1 tablespoon coconut vodka(optional)
Peel the mango and cut off the fruit from the pit and place in a blender with the coconut water, ginger, and lime juice, puree till smooth.
Add the sugar and stir till completely dissolved. Stir in the vodka if using.
Pour ingredients into the ice cream machine and process for 1 hour or until the machine stops on its own.
Place sorbet in an airtight container till ready to serve.
Share only with the people you love. This is so yummy you will want to be selfish!