I swear, I’m really not trying to make so many ice cream flavors. It just keeps happening and there’s just nothing I can do to stop it, you know? It’s like Kevin James’ dancing “skills” in Hitch – you can’t stop it; you caaaaaaaannnnnnnnnnot stop it!
Q-tip. Q-tip. Q-tip. And throw it away.
I digress…
I decided what the heck, why not make more sorbet this time around? I mean it’s good and sweet and practically health food since it’s made with fruit, and this time I actually decided to add stevia for the sweetener. Full disclosure: it makes the finished product a teensy bit less creamy, but the flavor is still there and it’s still super refreshing!
P.S. I know I’ve told y’all what a big ice cream lover I am, but I don’t think I’ve told you that Weston? My offspring? Hates the stuff. Which makes me think I should maybe get a maternity test or something…wait. Is that a thing? I suppose the whole pregnancy-birth thing would reasonably show he’s my son, but I just can’t get over the faces he makes when we try to give him ice cream. You’d think we were force-feeding him canned spinach or something!
I suppose it’s not all bad though – more for me! – and he has his whole life to cultivate his inevitable sweet tooth. In the meantime I think I’ll be relaxing every night with a big bowl of this stuff in my lap!
PEACHBERRY SORBET
- 1-1/2 cups fresh sliced peaches, skin removed
- 1-1/2 cups fresh berries (I used strawberries and raspberries)
- 1 cup stevia powder
- 1/2 cup water
- 2 Tbsp lime juice
- splash of vanilla
Toss everything in a food processor and pulse to combine, then process for about 30 seconds to get the sugar/stevia well incorporated. Strain off the pulp and refrigerate for about 1 hour (if you stick your fruit in the fridge beforehand you can skip the refrigeration step after processing). Add the mixture to an ice cream maker and churn for about 30 minutes, according to manufacturer’s instructions, until thick. Place in a container with a lid and press a piece of plastic wrap on top. Freeze for about 3-4 hours before serving!
Loved seeing you over the weekend! zazas needs to have this flavor in gelato! xxo
It was SO great seeing you too Nancy! I’ll take any gelato flavor ZaZa’s throws my way 😉
This is TOO perfect for summer! Some of my favorite flavors, packed into what I will now also deem a health food! Thank you for that 😉
You are more than welcome sweet girl 😉
YUM! This sounds great!
So random question: are you using the white stevia? A hippie friend gave me pure stevia, and it’s a green powder. I’m desperately trying to find recipes to use it in…
I’ve actually never heard of green stevia – I wonder if it’s a lot stronger? I’m using the white stevia, but now I’m all curious about the green ones!
Looks so perfect!! YUM!
Stevia powder… is that just like stevia sugar or do they sell stevia powder?
The kind I use is Stevia in the Raw, which I think is pretty much sold at all big retailers 🙂 I believe it’s just called stevia powder!
That looks delicious AND you made a reference to Hitch. I’m sold.
Plus, it’s healthy, which means I get to eat twice as much right?
TOTALLY – maybe even 3 times 😉
Mmm. Mmm. Perfect for these hot summer days!!!!
I’d have to question the maternity of my children if they didn’t like ice cream, too! What’s with that? But, you’re right, time will take care of that!
This looks like another winner! What kind of stevia do you use? I have nu natural packets, but none that I can measure out into a cup. Stevia can be hard to find because some have such a yucky aftertaste.
I actually use Stevia in the Raw – the kind that comes in a really big bag at Kroger!