Fresh, light, and intensely fruity … who doesn’t love an icy cold sorbet on a hot summer’s day? It’s also surprisingly easy to make, and this version is chock full of vitamin C, beta-carotene, and dietary fibre. Not to mention, totally gluten and dairy free! Don’t have mango? Any fruit will do!
Make this even more kid-friendly by freezing the sorbet in muffin cups with popsicle sticks or in a fun popsicle mold. They’ll LOVE it!
What you’ll need:
3 – 4 cups of diced mangoes (or other fruit)
1/2 to 3/4 cups of sugar, depending on the sweetness of the fruit and your personal taste
1 cup hot water
2 tablespoons lemon juice
What you’ll do:
Add sugar to hot water and stir until dissolved.
Blend fruit and lemon juice in blender until smooth. Add sugar mixture and blend until combined.
Pour into lined cupcake pan or parchment lined 9 x 13 metal cake pan and place in freezer. Stir every twenty minutes until frozen.
If you are using a cupcake pan for popsicles, insert popsicle sticks when the sorbet is stiff enough to hold them upright. If you are using a popsicle mold, follow manufacturers directions.
Feel like something more decadent? Try gf and me”s homemade ice cream.
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Gluten free recipes from Red Deer, Alberta, Canada
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