#IceCreamSocial: Strawberry Honey Sorbet

Hello, Summer. You’ve been here 10 days and it’s high time we’ve had an Ice Cream Social to celebrate your arrival. After all, July is National Ice Cream Month.

The Festive Foodie Events Planning Group (formerly Holiday Fun with our Blogging Friends) is having said Ice Cream Social with all treats frozen. We’re talking ice cream, frozen yogurt, gelato, sorbets, ices, affogatos, malts and shakes, ice cream cakes, ice cream pies, ice cream sandwiches, sundaes, popsicles, etc. If it’s frozen and it’s a treat, bring it on to the party! Thank you Sue of Palatable Pastime for hosting!

19399035_10104959073808201_7818881682960017989_nThe boys and I went strawberry picking with my mom the Thursday before last and brought back 8 quarts of strawberries! That’s a lot of strawberries. Particularly when they’re super tiny. These Wisconsin strawberries are half the size of those I get from the Farmer’s Market back in California.

Using about 7 cups of strawberries, Mom (with a little help from Treat) baked a beautiful pie. We filled two freezer quart bags to be used in both an ice cream and a sorbet. And there was a 48 oz container remaining for our daily Vitamin C intake.

On a beautiful (and only slightly chilly) Monday morning, Firecracker woke up asking to make ice cream. I checked my potential blogging opportunities and decided to tackle the sorbet first.

There’s a slight chance we busted my mom’s little blender, so I’m not sure if the no-churn ice cream we want to make will end up happening. I’ll need to get on that quite soon before we head back to sunny SoCal!

After lunch the sun came out and outside play called for some Strawberry Honey Sorbet. This treat melts quickly, especially in the sun, but it’s quite refreshing! Sweetened only with honey, I didn’t feel too guilty about letting the boys dig in!

Strawberry Honey Sorbet (kids) | Sew You Think You Can Cook

The three ingredient recipe was inspired by a Facebook Video my mom found.

I encourage you to have a taste of summer by whizzing up your own, three-ingredient sorbet.

Strawberry Honey Sorbet

Ingredients:

  • 1 qt frozen strawberries
  • 1/2 C water
  • 1/2 C honey

Steps:

  1. Place ingredients in a food processor and pulse until smooth.
  2. Transfer to a freezer friendly dish, cover, and freeze at least an hour.

*This recipe is modified from Pierce at https://www.buzzfeed.com/pierceabernathy/3-ingredient-mango-sorbet?bffbtasty&ref=bffbtasty&utm_term=.fmrJbAWaw#.kpa9N6Edq*

Strawberry Honey Sorbet for #IceCream Social from Sew You Think You Can Cook

Be sure to check out these other frozen treats for your next Ice Cream Social:

Chocolate Mousse Ice Cream by Culinary Adventures with Camilla

Cowtipper Shake by Jolene’s Recipe Journal

Easy Nutella Popsicles by All That’s Jas

Fresh Mint Chocolate Chip Ice Cream by Amy’s Cooking Adventures

No Churn Cherry Vanilla Ice Cream by Hezzi-D’s Books and Cooks

Old Fashioned Cola Float by Family Around the Table

Peanut Butter Chocolate Chip No Churn Ice Cream by Cooking with Carlee

Raspberry Ripple Ice Cream by Red Cottage Chronicles

Sour Cherry Ice Cream with Chocolate Chunks by A Day in the Life on the Farm

Strawberry Frozen Yogurt by Palatable Pastime

Strawberry Honey Sorbet by Sew You Think You Can Cook

Strawberry Peaches & Cream Popsicles with Gingersnap Crumbles by Tip Garden

 

#FreshTastyValentines: Tangerine Hatch Chile Sherbet

LogoIt’s the fifth day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.

This event is the third opportunity I’ve had to work with Not Ketchup. I have enjoyed each product of theirs I’ve tried to date. I have used Blueberry White Pepper Not Ketchup in a chicken salad and the Cherry Chipotle flavor in slow cooker baked beans (which is my husband’s all time favorite recipe I’ve created). When they announced their newest flavor I couldn’t wait to give it a try. Just as I expected, it was sweet, tart, and smoky. And bonus – there isn’t any added sugar!

64b31-not2bketchupHonestly, I was going to turn it into a barbecue sauce for some baby back ribs, but when I posted my “thank you” on Instagram Erika (mastermind behind Not Ketchup) said, “your recipes are always delicious can’t wait to see what you come up with!” I felt the pressure to think outside of the box. And so I did.

You can’t have Valentine’s day without dessert. But instead of chocolate, I have something out of the box for you. A sherbet made with Tangerine Hatch Chile Not Ketchup! By happy coincidence, I’m currently watching Unique Sweets on Cooking Channel and the episode is about savory desserts. Aiko Pops in Denver is featured for creating popcicles by combine fruits and veggies. I have a feeling my recipe just might be trendy, people! My frozen treat gets brightness from tangerine juice, smoothness from milk, and some smokiness from the Not Ketchup. It’s a dessert that borders on the edge of savory. That’s why I paired it with a different kind of smokey sweet flavor – cookies made with honey and oats.

Tangerine Hatch Chile Sherbet

Ingredients:

  • 1 1/2 C tangerine juice
  • 1/2 C sugar
  • 1/2 C Tangerine Hatch Chile Not Ketchup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 C cold milk

Steps:

  1. Place tangerine juice, sugar, Not Ketchup, lemon juice, and vanilla in a blender. Blend until the sugar is dissolved. Transfer mixture to a large bowl and whisk in the cold milk.
  2. Place sherbet base in the refrigerator until it reaches 40 degrees F, at least an hour.
  3. Pour sherbet base into an ice cream maker according to manufacturer instructions.

*This recipe is modified from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe.html*

Low-fat Tangerine Oaties

Ingredients:

  • 3/4 C honey
  • 1/2 C tangerine juice
  • 1 C old fashioned oats (I used Bob’s Red Mill)
  • 1 C flour
  • 1/2 C loosely packed light brown sugar
  • 1 tsp baking soda

Steps:

  1. In a small saucepan, combine honey and juice over medium heat. Cook until mixture is thicken and syrupy, about 15-20 minutes, stirring occasionally.
  2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  3. In a large bowl, mix together the oats, flour, and sugar.
  4. In a small bowl, whisk the baking soda into 1 tbsp boiling water. Add to the dry ingredients. Add the honey mixture to the dough and mix with a wooden spoon until combined.
  5. Drop spoonfuls of dough onto the prepared cookie sheets, leaving 2″ between each cookie as they will spread.
  6. Bake cookies for 11 minutes, rotating the cookie sheets halfway through. Allow cookies to cool on the cookie sheets. Note: Cookies will be sticky. Store them in an air tight container with wax paper between the layers.

*This recipe is modified from Cookies*

Tangerine Hatch Chile Sherbet for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

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