Blueberry 2 Ingredient Sorbet Recipe By Tasty

2 INGREDIENT SORBET

Steps:

• Add the frozen fruit and sweetener (and lemon juice, if using) to a high-powered blender or food processor, and begin pulsing the mixture to break it up, before running the processor on low for 1 minute. If things do not seem to be moving much, add a tablespoon or two of water and run the processor again. Once things start blending up smoothly, turn the processor to medium-high and run for a minute or two, stopping every so often to scrape down the sides with a spatula. After a few minutes, everything should be smooth and creamy like ice cream. Serve immediately, or pour into a freezer-safe container and place in the freezer for 3-4 hours before serving.

HONEYDEW MELON 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Cut honeydew in half and remove seeds.
• Cut into slices and remove fruit from the skin.
• Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen melon and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

BLUEBERRY SORBET

Steps:

• Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
• Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.

SIMPLY BLUEBERRY SORBET

Steps:

• In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
• In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
• Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
• Variation: Blueberry-pomegranate sorbet:
• Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).

PEACH 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Add the peaches and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!