pear sorbet

2 Ingredient Pear Sorbet (No Churn) – Paleo, Vegan, Refined Sugar Free

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This pear sorbet is so simple to make and it tastes amazing! It’s flavor is light and sweet and makes the humble pear really shine.

When I first tasted it I couldn’t believe how good it was, and it was only 2 ingredients!

It’s smooth and creamy, and the perfect thing to make when you have ripe pears that you’re not quite sure what to do with. Even if they are a little bruised, that’s ok! They will still work great in this recipe.

2 Ingredient Pear Sorbet

Makes 2 servings (2 scoops each, or a generous serving for one)

Ingredients

2 ripe Bartlett pears (also known as William’s pears)

1/4 cup apple juice (I used the Martinelli’s brand apple juice as it’s naturally very sweet)

 

Instructions

1. Peel and core the pears. Cut them into 3/4 inch cubes (if they vary in size a little that’s ok) and freeze them in a single layer in a ziploc bag or an airtight container.

My two pears (after being peeled, cubed, and frozen) measured 2 2/3 cups.

2. When you’re ready to make your sorbet, take the frozen pears out of the fridge and let them thaw for 10-15 minutes.

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Break up any big clumps of pear cubes up with your hands and add the pears to a food processor along with the apple juice and process until smooth, stopping occasionally to scrape down the sides.

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If you’re having a hard time getting the sorbet completely smooth, you may have to process half the mixture at a time. I have a smaller food processor and had to process the sorbet in two batches, but it came together beautifully.

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3. Spoon into bowls and serve immediately.

Happy Eating!

Mango Lemon Sorbet (No Churn) – Quick and Easy, Vegan, Paleo

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Sometimes the best kinds of foods are the ones that remind you of what you ate when you were growing up.

When I was a kid, we would often get takeout pasta and pizza from a local family owned Italian restaurant. The food was always good, but for me the highlight was getting to eat Italian ices anytime we ordered from that restaurant. This Mango Lemon Sorbet reminds me eating those Italian ices out of paper cups on hot summer days.

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Mango Lemon Sorbet is incredibly simple to make, and you don’t even need an ice cream maker! The mango gives the sorbet a joyful tropical flavor, and the lemon zest gives it a brightness and zing. Each bite just tastes incredible.

This recipe would also work well if you have a number of ripe mangoes that you don’t quite know what to do with before they become overripe.

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You can cut them into 1 inch chunks, freeze them, and make this mango sorbet anytime you like! It’s a delicious and satisfying way to cut down on food waste.

Mango Lemon Sorbet

Makes 1 generous serving (about 3 scoops)

Ingredients

2 cups frozen mango (1 inch chunks)

2 tbsp maple syrup*

1/2 tsp lemon zest (lime zest also works well)**

4 tbsp avocado oil (or any neutral flavored oil)***

1/4 cup water

Notes –

* The store bought frozen mango that I used wasn’t very sweet, so if your frozen mango is naturally very sweet, you can probably add less maple syrup. Just add a little at a time until you’re happy with the sweetness of the sorbet.

You can also omit the maple syrup entirely, and replace the water with 1/4 cup of apple juice instead if you’re trying avoid added sweeteners. The sorbet won’t be quite as sweet as it would be with the maple syrup, but will still taste really good.

**I actually used the frozen lemon rinds from this post for the lemon zest I used in this recipe.

** There is a part of the brain that lights up in the presence of a fat and sugar, so adding that little bit of fat makes the sorbet taste better, and helps to increase the absorption of the vitamin A from the frozen mango.

Instructions

1. Lay your mango pieces onto a plate in a single layer, giving a little space between each piece of frozen mango if possible. Allow the mango to defrost for 15-20 minutes until you can pierce the cubes of mango with a fork with little resistance.

2. Transfer the mango to a food processor and add in the water, avocado oil, lemon zest and maple syrup to taste.

Blend until smooth, stopping to occasionally scrape down the sides of the food processor with a spatula.

3. Serve immediately, or you can make a big batch of this and freeze it it for later in an airtight container. Allow to defrost for a bit before scooping and serving.

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So good… and so simple to make! I’ll definitely be making this more often come summertime.

Happy Eating!