Rosemary Infused Pear Sorbet

Despite my frequent and weekly posting of ice cream, along with a number of other sweets posted over the past few weeks, I have been trying to cut back on my sugar intake over the last several weeks.  As a result, I’ve been looking for some frozen dishes that use less sugar, and this recipe that has a little bit of honey, meets expectations.  The recipe came from the Empowered Sustenance website.  When I go to take a bite, I have to remember that it isn’t going to be sweet.  It’s a bit like when I go to drink hipster water (LaCroix), I need to remember it’s not going to have the sweetness of soda.  Similarly, when I go to drink unsweetened iced tea, it’s not going to taste like Crystal Light.  But, as long as I go in with this mindset, the sorbet tastes like a great ending to a meal.  The rosemary does not come through strongly — it’s a slight undertone to the recipe.

Rosemary Infused Pear Sorbet.jpg

Rosemary Infused Pear Sorbet

4 big pears (or 5 small)
1/2 c water
1/2 Tbsp honey
1 sprig fresh rosemary

Peel and cut the pears into small pieces.  Place all the ingredients in a pot over medium-low heat.  Boil 10 minutes, or until the pears are soft.  Remove from heat and let cool.  Remove the rosemary sprig and transfer into a food processor.  Blend for 20 seconds or until smooth.  Transfer to a bowl and place in the refrigerator to chill.

Follow the manufacturer’s instructions for ice cream.

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Raspberry Rhubarb Sorbet

With summer upon us, I think I am declaring this the summer of ice cream.  For a few years, I’ve had the attachment for my KitchenAid mixer that makes ice cream, but for a number of reasons I have not made much in terms of ice cream.  I’m ready for that to change.  So, when I came across this recipe on Pastry Affair, I knew I wanted to make it.  My love affair with rhubarb is well-documented here, here, here, here, and here.  So, the combination of raspberry and rhubarb in a sorbet that contains no dairy, sugar, and is pretty much real food-friendly was a no brainer.

Raspberry Rhubarb Sorbet.jpg

Raspberry Rhubarb Sorbet

12 oz rhubarb, chopped inch 1-inch sections
6 oz raspberries
1/2 c water
1 c honey
1 tsp vanilla

In a large saucepan, combine rhubarb, raspberries, water, and honey and bring to a boil over medium-high heat.  Lower the heat and simmer for 10-15 minutes, or until the rhubarb is soft and translucent.  Remove from heat and stir in the vanilla extract.

Allow mixture to cool for 10-15 minutes before transferring to a blender or food processor.  Process until smooth.  Chill for 3-4 hours or until cold.

Freeze mixture in ice cream maker, following the manufacturer’s instructions.  Transfer sorbet to an airtight container and freeze for 4-6 hours before serving.