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

Ingredients:

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

Preparation:

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

Chat about it!

Your email address will not be published.