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Red White and Blue Healthy Sorbets

Delicately sweet and floral lychee with coconut milk and guihua sorbet, creamy and dreamy raspberry sorbet and antioxidant rich blueberry sorbet are 3 delicious ways to enjoy your sweet tooth without compromising your diet.

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The temperatures are skyrocketing in Asia and this week we are in the 30 degrees C (86F). I know it does not sound that high but when you add 100 percent humidity and no wind, it is steamy. The best way to enjoy summer in Hong Kong is to enjoy the fruits of the season and to enjoy the air-conditioning.

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Lychee are in season now and they are perfectly ripe, juicy, sweet and slightly floral and easy to peel and eat. They have a small pit inside that is easily removed and then all that is left is the delicate and delicious flavours of the lychee. Lychee trees were first noted in China around 2000 years ago and have many varieties. Today they are sold everywhere in Asia but if you cannot find them fresh, you can find many canned lychee on the shelves at your local markets.

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I am sure many of you already make sorbet at home. I however, came upon this idea completely by accident. I was in the process of soaking my blender (smoothie maker) in a little bleach water as I had just made a cilantro lime dressing with lots of garlic in the blender. My youngest son wanted a breakfast smoothie of course. I told him I don't want to make your smoothies taste like garlic and fruit so let's try to use the food processor instead.

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We began with adding the frozen blueberry in the food processor and pulsed until it resembled fine sand. Then, I added just a wee bit of water and a little bit of sugar substitute and whizzed the "smoothie" for a little longer. I held my finger down on the pulse button while I was distracted by my eldest son who needed some assistance. Then I took the lid off the food processor and looked down at the blueberry smoothie mix. Something had changed it went from a deep blue purple colour to a creamy and dreamy sorbet texture. We both grabbed our spoons and took a taste. Smooth and creamy and delicately sweet. It tasted just like those fancy sorbet but without the cream and sugar and calories. Today we are eating sorbet for breakfast without any guilt and it took me less than 10 minutes to make. You have to love that!

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This whole idea of making sorbet with just simply frozen fruit was brilliant and healthy. We had frozen raspberries in the freezer so I tried this whole concept once again. This time just added one tablespoon of fat-free plain yogurt to the frozen raspberries and it transformed into really creamy and dreamy frambroise sorbet.

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I then thought to myself, I wonder if I can do this same concept to the fresh lychee. I just bought a catty of lychee from the wet market today. I began to peel and pit the lychee and prepare them for the freezer. I was kind of like peel and eat one lychee and one for the freezer and peel and eat a lychee and one for the freezer, but I got the job done. Once the lychee are frozen, I added just a wee bit of coconut milk and no sugar as lychee are sweet enough just on their own. I added a sprinkle of guihua on the top for added flavour.

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Guihua is a small sweet osmanthus flower that is used in China to make tea, dumplings and sweet desserts. Guihua has many medical uses in Chinese medicine such as good for colds to remove dampness from the body, for women it relieves menstrual cramping, warms the stomach which is perfect for balancing the cold from the frozen cold sorbet.

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Sorbet made with berries is diabetic friendly and gluten-free. You use any fruit you like with this food processor concept. Maybe you want to try this peaches, kiwi, melons or strawberries. You may also like to mix flavours up with a little lemon, lime, mint or even fresh basil.  You can make your sorbet lactose free and it full of antioxidants and vitamins.

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You can freeze your sorbet for a couple of hours to make it firmer or you can eat it right out of the food processor like we did. The less frozen the sorbet, the more flavours you will taste. You can make these sorbets in advance and serve little red (raspberry or strawberry) white (lychee) and blue (blueberries) sorbets in little mini cups for the fourth of July celebration.

Have a safe and happy Fourth of July holiday week in US. In Hong Kong, July 1st is Hong Kong Special Administrative Region Establishment Day.

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Red White and Blue Healthy Sorbets

By HWC Magazine  , , , , , , , ,

June 29, 2014

Delicately sweet and floral lychee with coconut milk and guihua sorbet, creamy and dreamy raspberry sorbet and antioxidant rich blueberry sorbet are 3 delicious ways to enjoy your sweet tooth without compromising on your diet. Each recipe makes one nice serving for one adult or 2 mini servings.

  • Cook: 10 mins

Ingredients

Blueberry Sorbet

blueberries - 150 grams (1 cup) frozen

sugar or sugar alternative - 2-3 packets of stevia to taste (or other sugar alternative of choice)

water - 1 tablespoon (just enough for the mixture to spin freely in food processor)

Frambroise Sorbet

raspberries - 130 grams (1 cup) frozen

sugar or sugar alternative - 2-3 packets of stevia to taste (or other sugar alternative of choice)

fat free natural yogurt - 1 tablespoon

water - 3 teaspoons (just enough for the mixture to spin freely in food processor)

Lychee Sorbet

lychee - 1/2 catty or about /2 pound fresh (or can use use one 12 ounce can or sometimes you can find them in the frozen food section)

coconut milk - 1 tablespoon and 1 teaspoon or just enough for the mixture to spin freely in food processor)

guihua (sweet osmanthus flower) - garnish (just a little sprinkle 1/8 teaspoon)

Directions

1Blueberry Sorbet: 

2Place frozen blueberries in the food processor and pulse until the blueberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The blueberry mixture will turn a slightly paler colour when it is ready. Enjoy!

3Frambroise Sorbet:

4Place frozen raspberries in the food processor and pulse until the raspberries look like sand and the food processor will not longer spin. Add sugar or sugar substitute as desired and add 1 tablespoon of fat green plain yogurt and pulse again. Add water just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The raspberry mixture will turn a creamy vibrant hot pink colour when it is ready. Enjoy!

5Lychee Sorbet: 

6If using fresh lychees, peel and remove pit and place in a sealable baggie in the freezer overnight to freeze. If using lychees in a can, place the lychees and juice in a sealable baggie in the freezer overnight to freeze. If you are using frozen lychees lucky you, just remove from package and place in the food processor and  pulse until the lychee look like sand and the food processor will not longer spin. I did not add sugar as I like my desserts only lightly sweet but if you like your sorbet sweeter then add sugar or sugar substitute as desired and add coconut milk just a little bit at a time just until the mixture moves freely in the food processor. Every couple of minutes scrape down the sides of the food processor and finish pulsing until the mixture changes to a thick and creamy frozen delight. The lychee mixture will turn a slightly paler colour when it is ready. Garnish for a few guihua (sweet osthamus flowers) Enjoy!

7You can enjoy right away to make ahead and freeze for 2 hours to make the sorbet more firm. However, I like my sorbet more of a creamy texture as I think it has more flavour this way.

8 

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  • Fascinating!!! And beautiful! One question, what is a wet market?

    • Bams Kitchen

      Hello Mimi, a wet market is kind of like a farmer’s market on steroids. In Asia there are wet markets in each area or community and all kinds of local fruits, vegetables, fish, meat, poultry and even tofu are sold. I will be doing a post on the VRAI Magazine this upcoming July about the wet markets in Hong Kong. Take Care

  • I understand completely the heat and humidity you speak of. Until somebody has experienced it, you kind explain the chocking thickness of it.
    I love your sorbets – I have never made my own so your recipe is being saved for when summer later this year.
    Have a beautiful week ahead Bam.
    🙂 Mandy xo

  • I would love to try the lychee sorbet! They all sound delicious 🙂

  • Whoa, 30C in HK already! It’s been warm in Yokohama too (btw Yokohama misses you dearly!), but we still get nice breeze and we have rain here and there in between warm days. I’m jealous of your fresh lychees! Love your creative red white and blue sorbets!

  • Oh I love each one of these, never had lychee before but there is a market in the next town that probably carries it frozen. Wow! that is hot, can’t imagine the heat it must be sticky!

  • These sorbets look so good and refreshing! I have never tried making sorbet yet, but I will have to try it out!

  • Bam this is great! I’d like to eat them all even with a colder temperature! They look divine… especially the lychee and coconut!

  • What a great idea Bam! I love it and it is perfect for hot and steamy days. Looks like I need to grab some frozen berries (and peaches – cause that sounds awesome!) at the store today. 🙂

  • kitchenriffs

    Brilliant recipe! We’ve been making all sorts of frozen desserts this summer — can’t get enough of them! Our temperatures are a bit hotter than yours, but uncharacteristically it’s been a bit less humid than usual, so our summer hasn’t been too bad thus far. Happy July 1st and 4th!

  • The (Gluten-Free!) Food Gurly

    It has been hot and humid here, too! Summer is definitely here to stay! Took it long enough! These are perfect little treats to stay cool with! 🙂 xo

  • Satisfying my sweet tooth while cutting down on sugars and fats sounds perfect for me! A beautiful dish.

  • Oh, I remember that Hong Kong humidity! I love lychee and your sorbet not only looks beautiful but I can practically taste the one with the lychee and coconut. What a terrific recipe! Stay cool!

  • I’m obsessed with raspberries so you have me craving some of your sorbet right about now!

  • Not one but three! Honestly, you teased me like a child by doing this! I wanna taste all and then settle for the best. But a dessert person that I am, I think I’ll finish all three cups without finally knowing which one is the best, LOL.

    Julie
    Gourmet Getaways

  • Oh my gosh, I love this! I was just thinking about what I was going to do for the 4th, this looks awesome!

  • How perfectly festive! But light enough for summer.

  • Your sorbets are perfect and patriotic! So tasty without a doubt to 😀
    I can almost feel them melting on my tongue!

    Cheers
    Choc Chip Uru

  • I love this, Bobbi, and so healthy! I am going to do the raspberry ones for Canada Day tomorrow. Red and white are our colours so it’s perfect. I love your creative energy and how you expanded one idea into so many flavours and textures. Beautiful! It’s hot and steamy here too today ..37 with the humidex!
    Hope things have slowed down a little for you. For me, things are twice as busy! lol. Sharing on all platforms. Take good care!

  • Robyn

    PS – Your photography is fantastic!

  • hotlyspiced

    These sorbets are so pretty. I love lychees. I’ve never heard of guihua before so it was interesting to read all about what it can do for you. I can imagine you must be finding the heat stifling but I wouldn’t mind a bit of heat right now. As you know, we’re down on the farm and I think it will be 6C today. We’re rugging up and going out exploring xx

  • I will immediately go for that lychee! I love that fruit

  • These are such beautiful and elegant sorbets, Bam.
    Just looking at the bright colors and the soft texture makes my mouth water!

  • Shashi @ RunninSrilankan(dot)com

    I so love lychees – they remind me of rambutans which were plentiful in Sri Lanka – and that lychee sorbet I so wish I could get my hands on – so simple and so elegant – all three of them!

  • I love a good sorbet either in between plates or after a good meal! Their colors are beautiful!

  • I love the colors!! So perfect for the 4th of July here! Would love to try this…

  • Maureen | Orgasmic Chef

    No lychees here but good grief I do love them. I want some lychee sorbet. I can almost taste it. Everything looks so good!

  • You came up with a winner of a recipe! We get Lychee in our Asian stores once in awhile and would love to try your
    recipe! I’ll very keeping my eyes peeled for then 🙂

  • Kathleen Richardson

    BAM, all wonderful, refreshing ideas. And, you’ve reminded me that I have bananas in the freezer. I thaw them just slightly, cut into chunks and whirl them round in the food processor. Delicious banana sorbet!

  • We’re having some super steamy days here in NYC. I definitely could use one of these sorbets to cool down.

  • I have aton of mangoes…going to try it with that! love it BAM!! Brilliant! 🙂

  • This is fantastic! Your sorbet looks so creamy. I’ll try this as soon as I get home 😉

  • I want to come to your house for breakfast! These look fabulous! And i love lychee. What a great Hong Kong 4th!

  • What a delicious way to celebrate the 4th! I want to sample ALL your sorbets!

  • Dear BAM,

    This dessert looks awesome and very apt for Indi day celebrations! Have a good one.

  • Great and tasty post for the Fourth!

  • Perfect, delicious and healthy way to celebrate 4th July without any guilt!

  • What a lovely dessert to have on warm and humid days! Would gladly eat all the sorbets that you made!

  • Ohhh man, I am allll over that lychee! What a fresh way to celebrate the 4th!

  • Wow! The lychee one has me drooling. The combo of coconut/lychee is beyond amazing. So tropical!!

  • Talk about simple…I’m sure all three tasted great.

  • Mmm, lychee and coconut sorbet- What an exotic treat! I love that you went down a more unconventional path for the “white” flavor, since I think that 95% of all other eaters would automatically think of vanilla. This sounds a million times better than the same old, same old!

  • Kumar’s Kitchen

    healthy,light and utterly refreshing sweet treats….we are all in for enjoying those three versions for days without guilt,thanks 🙂

  • Yum! I tried you berry version, delicious! I replaced the yoghurt with an egg white and mixed at full speed in the food processor, it also brought extra fluffiness to the sorbet. England is certainly not as hot as HK but it is always time for ice cream!

    • Bams Kitchen

      Hello Charlotte, using an egg white is a fantastic idea. I will have to try that next time. I love my little kitchen aid food processor and don’t know what I would do without it… Have a super week. BAM

  • Happy 4th to you too! We’re in the midst of the muggies here too and this sounds like a perfect idea. It’s hard to believe something so good could fall into the breakfast category without being dripping in some kind of syrup. I’m passing this on to my daughter who starts her days with a smoothie and I’m dragging out my food processor now (I knew I’d find a use for it!)

  • How wonderful this looks! And, healthy, and a great alternative for ice cream. I love it! When we lived in the Philippines we had a lot of the lychees and I am now reminded of how much I loved them. 🙂

  • Yummy! This looks awesome!!

  • There are no fresh lychees here, but those canned ones are really great when you don’t know anything else! I love these sorbets, and they are like thick smoothies! Smoothies are so popular here, especially banana dulce de leche… not healthy at all, I know, lol! And about that humidity, it IS the worst evil of all, ins’t it?

  • We were just in Hong Kong few months ago and stayed in Mongkok area…I will be sharing my vegan eats in HK soon this month. Goodness, that lychee sorbet looks like a winner especially for the weather right now, it’s pretty hot here in Oregon! I prefer fresh lychees, and it’s hard to find them here, but I love them in anything else from cocktails to shaved ice!

  • I do love Lychee though it is hard to find fresh ones that are good here. I do like Lychee tea and Lychee martini! A sorbet would be fantastic!

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