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Do you want a refreshing treat in these hot sizzling summer days?

berry rhubarb sorbet

When mercury rises, a hot bowl of soup is not nearly the option you want to keep you cool, say, some ice cream or gelato will be the fastest one to think about.

One way to keep cool in hot days is to eat fruits or vegetables with high water content, it’s the healthiest option, are you with me?
Hmmm…Not convinced?

Ok, listen for a healthy advice…
Fruits and vegetables contain a significant amount of water that can thin the blood and help your body to release heat.”

Now, you still think frozen options, right?
How about frozen fruits or vegetables!

Yes, these are still the healthy fruits, drop your body temperature quickly to let you feel cool, but….
How about some delicious sweet frozen fruits?
Ahhhh…. I can hear you before your kids screaming!
Yeeeeh, bring it on.
A quickest way I thought when decided making frozen fruit, is to try using some of my Roasted Strawberry Rhubarb Compote, added some simple syrup to the compote, and freeze.
No ice cream maker? No problem.
Use your food processor, or hand blender will do a perfect job. Freeze the mixture for a couple of hours, the grind it with the blender, repeat freezing and blending, you will get a smooth, delicious, and healthy cooling treat.

berry rhubarb sorbet

Strawberry Rhubarb Sorbet

 

 

1 cup roasted rhubarb and strawberry compote
1/2 cup sugar
3/4 cup water
1 teaspoon lemon juice
 1/2 teaspoon rose water

Make simple syrup. Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Add the lemon juice and rose water at the end. Remove from heat and cool syrup completely.

Using hand blender or food processor, Purée strawberry and rhubarb compote until smooth.

berry rhubarb sorbet

Combine the simple syrup and the pureed compote in the large bowl. Mix thoroughly.

Chill in the freezer for 2 to 3 hours.

Take the pan out of the freezer and stir to break up the large ice chunks.
 For a fluffed texture, place the sorbet in a food processor or work with a hand blender.

berry rhubarb sorbet

 

Return the sorbet to the pan and freezer for 3 hours.

Take the sorbet out of the freezer and place in bowls or small cups. Garnish and serve. Store extra sorbet in the freezer.

berry rhubarb sorbet

سوربيه الفراوله والراوند

ا ك من كمبوت الفراوله والراوند
٣/٤ ك ماء
١/٢ ك سكر
١/٢ م ص ماء الورد
١ م ص عصير ليمون

نبدا بعمل محلول السكر
في طنجره على النار نغلي السكر والماء نحرك حتى يذوب جميع السكر
نتركه يغلي دقيقتين نضيف عصير الليمون وماء الورد ونرفعه ليبرد
نطحن كمبوت الفراوله والراوند باستعمال مطحنه يدويه او الفود بروسسر
حتى يصبح ناعم
نضيف محلول السكر والماء الى الفراوله والراوند المطحون ونخلط
نضعه بالفريزر ليبرد لحوالي ٣ ساعات
نطحنه مره اخرى ونعيده للمره التانيه للفريزر
وهكذا يكون جاهز وبدون استعمال اله صنع الايس كريم

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