Mango Strawberry (or Peachy Strawberry) Sorbet + A Giveaway

Not much beats a cool, fruity sorbet during the dog days of August. I’ve got either a mango strawberry sorbet or a strawberry peach sorbet for you, although I’m thinking all three would go really well together! But, for now, I’m kind of two-fruiting it.  Fruiting? Oh, I know where I got that; Mrs. Doubtfire!  “It was a drive by fruiting!”

That being said, the thing I love about having an electric ice cream maker is the speed and ease at which you can whip up ice cream, sorbet, sherbet, frozen yogurt, etc.  The thing I hate about having an electric ice cream maker is the speed and ease at which you can whip up ice cream, sorbet, sherbet, frozen yogurt, etc.  Yes, I think you get the gist: it’s way too easy to whip up and way too easy to eat a quart of frozen fat ass sitting in your freezer.

Homemade Strawberry Mango (or Strawberry Peach) SorbetBut let’s stick with only the positive aspects of electric ice cream makers, because I have a recipe for strawberry-mango or strawberry-peach sorbet that’s pretty awesome.  I always saw sorbet as the ‘skinny’ frozen treat and gorged on it.  Yes, it’s fat-free, but the amount of sugar added can sometimes be a little much (oh, and sugar turns to fat, so…).

Of course, it doesn’t have to be that way, but what the heck, this recipe is great, so unless you eat the whole yield in one sitting, you shouldn’t be bouncing around like you’ve got pogo sticks for legs, then crashing like a fraternity pledge after a night of quarters.

Homemade Strawberry Mango (or Strawberry Peach) Sorbet

Let’s get back to the positives.  It’s  healthy.  Well, it’s usually healthy because sorbet is usually loaded with fruit, so at least you’re filling your guts with all kinds of vitamins and antioxidants while cooling off, satisfying your sweet tooth, and bouncing around like you’ve got pogo sticks for legs.

In this case, we’ve got strawberries and mango (or peach).  The best part about summer is the abundance of beautiful, fresh berries that are widely available.  I always load up and then try to figure out what I’m going to make with them, once I eat a bushel or three.  I have to admit, sometimes I forget about them and am greeted to fuzzy white and green creatures almost smirking at my forgetfulness.  This is why an electric ice cream maker is like a white knight to me; there’s always ice cream, sorbets, sherbets, frozen yogurts etc, to ward off the fuzzy white and green creatures that look like they want to eat my face.

Homemade Strawberry Mango (or Strawberry Peach) SorbetThe humidity made it a race to take a photo, but it’s even ‘creamier’ in that ‘sorbet sort of way’, when it’s like this.

A few weeks back (this is one of those ‘entries’ I mentioned in my last entry; the stuff in the freezer and/or photos that sit idly, waiting for their big blog break), after doing everything I could with a beautiful bunch of strawberries, from dipping them in chocolate to making a crisp (another entry waiting to happen) to just eating them out of hand, I still had about a quart sitting in my fruit and veggie bin.

For two days that quart was threatening me with the fuzzies and a final eulogy in the trash can.  I also happened to have a mango on hand, just waiting to turn to mush and join the strawberries in garbage purgatory; money wasted because I always over purchase with my eyes.

Homemade Strawberry Mango (or Strawberry Peach) Sorbet

I hit the ‘puter and googled strawberry sorbet in hopes that a good sorbet not loaded with a pound of sugar, would pop up.  It did, and ironically, the name of the blog where it comes from is Sugarlaws.  Thank you, Sugarlaw gal! This is a keeper of a sorbet recipe, one of which I will use with all kinds of summer fruit bounties!

Homemade Strawberry Mango (or Strawberry Peach) Sorbet

Yes, there is a little vodka in the recipe, and I understand some don’t like to add any alcohol to anything they’ll be eating, but sorbet is better with vodka because it keeps it in that ‘creamy’ state without having to wait for it to soften to scoop. BUT BUT BUT, it’s such a small amount, you won’t be slurring your words and telling everyone you love them. Also, you DO NOT taste it; it’s only a tablespoon, and vodka is smooth and flavorless anyway.

To explain more the advantage of adding a tablespoon of vodka, if you want that slightly soft ‘sorbet creaminess’, adding the vodka makes it so it doesn’t freeze into a solid block of fruit ice that you have to chisel off of. This is also why people keep bottles of vodka in the freezer; it doesn’t freeze! Plus, we’re not making granita here, although I love the stuff and will probably cover it before summer some point..I hope.

For those of you who are really adamant about not even an itsy bit of alcohol in anything, I’ve heard egg whites can give you that fluffy sorbet texture too, but to be honest, I’ve tried sorbet made with egg whites, and it was kind of slimy on my tongue and left a weird aftertaste.  Then again, there are those who stay away from eating anything containing raw egg, so I suppose you can either pick your poison or run back and forth to the freezer every hour to fork it around so it doesn’t freeze solid after that wonderful ice cream maker churning, or wait for it to soften before serving.

I don’t like waiting.

In any event, try this sorbet, substituting most any fruit(s) you like. Pineapple, papaya, every berry known to man..etc etc etc.

Mango or Peach Strawberry Sorbet

Fresh Mango Strawberry (or Peach Strawberry) Sorbet
Prep time: 
Cook time: 
Total time: 
Yield: About 1 Pint Sorbet *
Freezer time approx 2 to 4 hours.
  • 1 cup sugar (I tried it with ½ cup sugar and it was just sweet enough)
  • 1 cup water
  • 4 cups hulled, chopped strawberries
  • 1 mango, peeled and cubed or two large peaches peeled, stone removed, and chopped
  • 1 tablespoon vodka
  • Juice of one lime
  1. In a saucepan, bring the sugar and water to a boil. Stir until the sugar dissolves, then set aside to cool.
  2. Place the strawberries, chopped mango (or chopped peaches), vodka, and lime juice into a food processor or blender and puree. When the sugar syrup has cooled completely, add it to the strawberry-mango or strawberry-peach puree, and stir until combined.
  3. My addition: strain the mixture through a fine mesh strainer, unless you like the crunch of some seed know, the ones that really get stuck in your teeth because they're smaller from being chopped up? I don't.
  4. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
* I found it made about a pint of strawberry-mango-sugar syrup liquid and a quart when the liquid was frozen. Maybe I have a heavy hand, but I'm pretty sure you'll get approximately one quart of sorbet.


OK, onto my GIVEAWAY!  To help in making this amazing sorbet and all you can eat frozen goodies until you die (or it breaks), I’m giving away a brand new Hamilton Beach 1.5 QT Ice Cream Maker!  Just leave a comment and one week from today (Well, August 14th, 2010) I will use random integer (or maybe my nephew, he likes to point) to choose a winner.  The winner will receive it with plenty of time to uhh…use it for a particular challenging thing, IF the winner happens to be part of that challenging thing, if ya know what I’m talkin’ about *wink wink*.  1 comment per person.

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