Marion Freijsen A blog about Sports, Fitness & Health

Summer sweetness

It’s summer fruit time! I love it – lots of sugar and sweetness and you can always pretend you are eating your five portions of vegetables and fruit in one sitting because it is GOOD for you

So two great sorbets* I like to make because they are totally refreshing and ofcourse wickedly sweet…

Pomegranate Sorbet

1/2 cup sugar

1/3 cup water

2 cups pomegranate juice (healthfood store)

1 tablespoon of kirsch or cassis

1. combine sugar and water in a small saucepan and bring to a simmer, stirring all the time till sugar is totally dissolved. Remove from the flame and add the juice and your liquor. Refrigerate until cold.

2. freeze the mixture in an ice cream machine or if you are not using one – put in a bowl and stir from time to time to break the crystals that will form. I also sometimes pour this mix into icecube trays so that I can add to other drinks for flavour or on a hot day just pop one into my mouth straight from the freezer!

Cantaloupe Sorbet

1/3 cup sugar

1/3 cup water

2 tablespoons of honey

1 ripe (chilled) cantaloupe)

juice of half a lemon

1. Like in the above recipe – dissolve water and sugar. Add the honey and stir till all sugar is gone. Chill.

2. Cut the melon in half and remove all the seeds. Carefully scoop out the flesh, leaving an even border of green next to the skin (and don’t throw away the halves!) Place the empty skins in the freezer.

3. Puree the cantaloupe flesh, lemon juice and syrup in a blender till fine. You can leave some chunks if you like but wouldn’t leave them too big!

When ready, pour the mixture in a bowl and freeze until soft crystals are forming. Stir to prevent the large crystals forming and then spoon the slightly frozen mixture in the empty skins you froze earlier. Leave to freeze completely.

You can either serve in the shell, or you can cut the whole frozen skin/sorbet in wedges to serve…depends how messy you want to get!

Ofcourse it is pretty easy to use any other type of fruit and adapt the above recipes to suit your taste. A little alcohol always brings out the fruit flavours, but don’t overdo it – a) you may end up rather woozy after too much sorbet and b) it might never freeze (in which case you may just feel the need to drink it whilst fresh, exacerbating point a).)

Music for today: Sunshine and Summertime, Faith Hill

* source: more magazine