Hi again! ♡

So the weather is really starting to heat up here,  so we are going to start making frozen desserts. I have tons of stuff planned for the summer, but I thought we would kick things off with a homemade sorbet - that you do not need an ice cream machine to make. So let’s get started. To make sorbet my way, it’s really straightforward. All you need is some fruit, and condensed milk. I’m going to talk you through the process as I go, just so you can understand why I’m doing what I do. So to make my sorbet, I’m going to use my food processor, but you can also use a blender. That works really well too. The first sorbet we are making is a lovely raspberry flavor. The main ingredient for our sorbets is frozen fruit. So I have some lovely raspberries here. And the reason I have them frozen is because it gives you a really thick texture to your sorbet, which is actually what the ice cream machine would do. So we’re replacing that by using frozen berries. You can use fresh fruit. The mixture just doesn’t get as thick, but it will work. Our next very important ingredient is sweetened condensed milk. Now I like to use the fat-free version because I find it a little less sweet. And the reason I use condensed milk is because it’s very important that when you’re making frozen desserts that your sugar is liquid. And by doing that, it will stop ice crystals from forming and it also makes your sorbet(or your frozen yogurt) very scoop-able. Now I understand that in some countries you can’t buy condensed milk, but you can make it, and you can also make a dairy-free condensed milk if you want. So let's keep going - so far it’s been pretty easy - and then all we’re going to do is blend it for around 3 to 4 minutes. You just want to get it really nice and smooth. While it’s blending, you will notice that it clumps up a bit, but just let it keep going and it will eventually smooth out. Once you can see that your sorbet is smooth, then take off the lid, and just look at that: beautiful, homemade sorbet. Look how smooth it is, and the beautiful, vibrant color as well. Oh, it’s yummy. There’s a little bit of sharpness for the raspberry; it’s lovely and sweet as well. So we’re gonna get this guy straight into our freezable container. Fill your container to the top with your frozen raspberry sorbet. I like to top it off with some extra fresh raspberries to make it look pretty. And that’s it! Could not be simpler homemade sorbet. Now it will take about 3 to 4 hours to freeze, but it will last in your freezer for up to 6 weeks. When you think of sorbet, you think of lovely, fresh flavors. And that’s exactly what our next sorbet is, it’s cantaloupe and mint. Into our food processor goes our frozen cantaloupe. Now I actually chopped and froze this cantaloupe myself, but you can always buy some in the stores. Onto our cantaloupe goes our condensed milk. As you’ll notice, the sorbets are just made with fruit and condensed milk, so feel free to use any fruit you have yourself, or any that you prefer. Into our cantaloupe we’re going to add in our fresh mint. Just scatter it all around there. Now just on with our lid, and then blend until it’s lovely and smooth. I love to use frozen fruit in my desserts, because in some countries you sometimes can’t get all fruit, but usually you can find it frozen, which really helps. Okay, it’s looking nice and smooth, so I’m going to stop it. And look at that. It’s a really beautiful color. I can smell the mint coming out of the machine. It’s really smooth, lovely and thick. Oh, yummy, it’s a little bit creamy. The mint complements it really well. You can use other melons as well. I don’t recommend watermelon, because it’s very liquid-y, but this works really well. Once your sorbet is blended, get it straight into your container. Add a sprig of mint on top for some extra color. And finish it off with a lovely homemade label. Just look at what a beautiful color that sorbet is, and it tastes fantastic. We’re gonna pop this guy in the freezer and get started on our next flavor. Personally, I absolutely adore lime in my desserts. It is such a refreshing flavor. That’s why our next flavor is strawberry and lime. Just like before, into our food processor, we’re going to add in our frozen strawberries. Then we’re going to add in some zest of a fresh lime. I can’t get enough of lime. Usually you would pair it with tropical fruits, which works really well, but if you have ever had strawberries and lime, it is just out of this world. Also, another little tip: bananas and lime. Into this, we are going to add in our condensed milk. On with our lid, and then you know the drill: blend it up until it’s nice and smooth. I am really excited for the big and bold desserts that I’ve got planned for the summer. So to make sure you don’t miss out on any, don’t forget to subscribe to my channel. Looking good. Beautiful. Give it a little taste, as always. Oh, it’s delicious. Lime has such a unique flavor. I just adore it. Fill your container with your sorbet all the way to the top. This is going to make a fantastic treat on a hot day. Place a fresh strawberry on top. And then grate on some more lime zest for color and flavor. I’m calling this flavor, “Sublime Strawberry.” Even just the smell of this sorbet is insane. But we can’t stop here. We’re going to move onto our next flavor. Our next sorbet flavor is a bit of a tropical double-whammy. It's mango and passion fruit. Pop your frozen mango into your food processor. For your passion fruit, you can buy purées in-store, or you can use fresh, like I’m going to do. I just wanted to show you what a beautiful fruit this is. And if you think it looks good, just imagine what it tastes like. If you are going to use fresh passion fruit, pass it through a sieve to remove any of those seeds. In with our condensed milk. Add that lovely sweetness. Another sorbet ready. If you can’t find passion fruit, you can always just have the mango by itself, or you could add in some lime zest—that would be delicious. Look what a gorgeous vibrant yellow this sorbet is. Oh my gosh, it tastes delicious. These two flavors complement each other so well. Scoop your sorbet straight into your container. As a little added touch, I like to add on some fresh passion fruit on top. Aptly named, “Passion for Mango,” because that is exactly what I have. We’re gonna pop this guy in the freezer and get to our next decadent flavor. Our next sorbet is a little bit different, because it is less fruity, and more rich and decadent. It is chocolate and banana. Add your frozen bananas into your food processor. I actually slice and freeze my bananas myself because I always like to have some in the freezer so I can always add them to my recipes. Next, we’re going to add in our unsweetened cocoa powder. The better quality cocoa you use, the better, always. In with our condensed milk. That’s a gorgeous sight: condensed milk flowing down the cocoa powder. I don’t at what point we started to realize that bananas and chocolate work really well together, but I’m glad we did. Ooh, this looks delicious. Look at how velvety smooth that is. When you blend up bananas, they get really thick and kind of silky. That’s why it works really well for sorbet. Fill your container with your rich and decadent sorbet. I like to place some fresh banana on top, and sprinkle over some chocolate flakes. This sorbet is called, “Bananas for Chocolate,” because who is not bananas for chocolate? As soon as your sorbet is frozen, you can start to scoop. If your sorbet is hard to scoop straight from the freezer, then let it sit at room temperature for five minutes. Ooh, this is delicious. It’s kind of hard to believe that just a few ingredients blended together can make such a fantastic dessert. No matter which one you make, there is a flavor here for everyone. Let me know in the comments below what your favorite sorbet flavor was. Thank you so much for reading! ♡ 

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