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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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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

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.

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