Rocket Pop Sorbet

Submitted by Michelle Morrow

About the cook: I am a home cook, and love to experiment in the kitchen. I have been vegan for 3 years, and my switch to plant based eating increased my love of baking and cooking. Recreating recipes, veganizing recipes, and exploring flavor combinations has become my favorite hobby. I also love to explore cooking blogs, restaurant sites, and social media for inspiration.

About the dish: Remember those Red, White, and Blue popsicles? Well, this sorbet is inspired by them, and is a great hot weather treat (not to mention being really pretty!). But, unlike the popsicles, this sorbet is made with no artificial colors or flavors, and it has a decidedly mature flavor profile. Fresh, tart, and herbal, this sorbet has 3 layers (strawberry-black pepper, lemon-sour mix, and blueberry-thyme) and the flavors all compliment each other.

National Origin: American

Serves: 6

Estimated Time: Over 2 Hours


For Strawberry-Black Pepper Sorbet:
2 cups strawberries
1/4 cup maple syrup
1 Tablespoon White Balsamic Vinegar
Pinch of Salt
3/4 teaspoons black pepper

For Lemon-Sour Mix Sorbet
Juice and Zest of 3 organic lemons
1/2 cup sour mix
1/2 cup water
1/4 cup agave
Pinch of salt
For Bueberry-Thyme Sorbet:
2 cups blueberries
1/4 cup maple syrup
juice of 1/2 lemon
3/4 teaspoon dried thyme
pinch of salt


For Strawberry-Black Pepper Sorbet:
Blend all ingredients
strain through a fine mesh strainer
churn in ice cream machine
For Lemon-Sour Mix Sorbet:
Whisk all Ingredients together
churn in ice-cream machine
For Blueberry-Thyme Sorbet:
Blend all ingredients
strain through a fine mesh strainer
churn in ice-cream machine
1) Line a large muffin tin with waxed paper
2)make strawberry-black pepper sorbet and place 1/4 cup in each tin
3) place in freezer and allow to firm up (around an hour should be plenty of time)
4) make lemon-sour mix sorbet and place 1/4 cup in each tin
5) place back in freezer and allow to set (may need slightly more time, 1 1/2 to 2 hours)
6) make blueberry-thyme sorbet, and place 1/4 cup in each tin
7) place back in freezer to allow to set
8) remove from tins and invert onto plate
9) garnish as desired

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