I keep teaching myself lessons in the kitchen. Constant moments of, “why did I not try this sooner??” Like my fear with making gluten-free cookies and brownies and my apprehension about building photo backgrounds. This is a huge lesson in what I like to call, “stop second guessing so much + just DO.”
SO EASY to make. Yes, it’s so easy it makes me SHOUT.
Not only is it easy but this sorbet recipe doesn’t require gobs of sugar. That is what has [partially] held me back from making sorbet in the past. I figured if the crazy amount of sugar wasn’t added it wouldn’t work. I also figured it would just turn into a block of ice in the freezer that you would need a hacksaw to cut into.
It turns out all you need is fruit + honey [okay, and a little vodka] to make a smooth and creamy sorbet.
YES. IT’S CREAMY.
Just like in the coconut milk ice cream and frozen yogurt recipes I’ve made lately I added a little vodka to the sorbet mixture. It helps lower the freezing point which deters ice crystallization and also keeps it from hardening into a brick. It still hardens but it’s scoopable in just a few minutes after thawing.
If I could only stare at one color for the rest of my entire life this would be it.
I highly recommend eating this directly after it’s done spinning in your ice cream maker. The texture is out of control. But freezing it is completely fine if you want to keep it around for while or make what you see below.
KOMBUCHA SORBET FLOATS
side note: Cutest bottle of kombucha ever? Yes.
I’m trying my best not to shout more…but…just look at it!!
All fizzy + juicy + tangy + fruity + slurpable.
Raspberry Peach Sorbet + Kombucha Floats gluten-free, vegan opt. // yields ~4 cups sorbet
- 3 medium-large fresh peaches, juicy + ripe
- 12oz fresh raspberries
- 1/4 – 1/3 cup honey, or coconut nectar/agave
- 1 1/2 tablespoons vodka, gluten-free if needed – optional
- 1 tablespoon lemon juice
- 1-2 teaspoons lemon zest
- Kombucha, I recommend a berry or ginger-berry flavor
Pre-freeze your ice cream container according to manufacture instructions.
Pit the peaches and place in a blender with the raspberries, honey, vodka, lemon, and zest. Turn on until fully blended and smooth. Taste and add more sweetener or lemon zest if desired. Strain if you don’t want any seeds or peach pulp [I did not strain but also didn’t notice any seeds/pulp].
Place in the fridge to chill or chill using an ice bath method. Once fully chilled pour into your ice cream maker and turn on until frosty and thick. [Mine is fully stuck to the paddle when it’s done. About 15-20min.] The texture should be like a thick soft serve.
Serve immediately or spread into a freezer safe container and place plastic wrap or parchment directly on top then seal. Freeze for at least 2 hours to firm a bit more, then scoop into glasses and pour kombucha on top. Keep excess sorbet in the freezer and let thaw for about 5-10 minutes before serving.
Notes: The vodka is optional but keeps the sorbet from turning rock hard and allows for less ice crystallization to form.
If you add some vodka to the bottom of the glass I won’t judge. In fact, you should probably send one my way.