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Summer Treats- For the Big Kids!

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Summer Treats- For the Big Kids!

Ice cream and sorbet spiked with prosecco and rum?? Yeah yeah I’m a nutritionist, but that doesn’t mean I hate fun.

Try these recipes for a tasty cool treat on a hot summer day, or a really cool thing to bring to a party.

Tropical Rum Sorbet – Low Fodmap Option

What You Need

  • 1 20 oz can pineapple chunks in it's own juices (not in syrup) frozen
  • 1 cup | 150 grams frozen mango chunks*
  • 1/4 cup | 60ml golden rum
  • 2-4 tablespoons | 25 -50grams brown sugar or coconut sugar**

What You Do

Add all of your ingredients to a food processor or blender and blend until smooth. If you're struggling to remove the pineapple from the can, run the can under a stream of warm water to loosen it up a bit.

You can enjoy as is - it will be thick and almost smoothie like, or you can transfer the sorbet to a freezer safe container and allow it to set for an hour or two in the freezer.

Recipe Notes
To make this low FODMAP substitute the mango chunks for 1 frozen 8oz can of mandarin oranges. *Adjust to your tastes
If you don't own a powerful blender or you don't want to freeze the fruit first, you can just blend everything together first and then transfer to a freezer container and allow it set overnight.

Strawberry Mojito Sorbet

What You Need

  • 1 pound strawberries, washed, hulled and cut in half
  • 1/2 cup granulated sugar
  • Zest of a lime
  • 3 tablespoons of fresh lime juice, approximately 1 1/2 limes
  • 3 tablespoons white rum
  • 1-2 tablespoons fresh mint leaves, use 2 if you want it extra minty
What You Do
Freeze the canister of your ice cream maker a day before making the sorbet. Add all of the ingredients to a blender and blend until smooth. Chill the mixture in the refrigerator for an hour or until it is cold.
Pour the mixture into the ice cream maker canister and process according to the manufacturers instructions. Serve immediately if you want a soft serve consistency or freeze for 2-3 hours for a harder and more scoopable consistency.

Moscato & Blackberry Ice Cream

What You Need
  • 1 1/4 cup Moscato
  • 1 cup blackberries
  • 1/2 cup superfine granulated sugar
  • 1 vanilla bean or 1 tsp vanilla extract
  • 2 1/3 cups heavy cream

What You Do
Pour Moscato into large bowl

Process blackberries in food processor and strain blackberry juice through a fine mesh sieve into the Moscato*

Add sugar, and split the vanilla bean lengthwise and scrape along the inside of the pod to remove the seeds inside. Scrape into the Moscato mixture.

Whisk ingredients together until sugar is mostly dissolved.

Using an electric beater (for fastest results) add cream and beat on high until soft peaks

Just begin to form and mixture has thickened

Transfer to a Tupperware container with an airtight lid and freeze overnight or at least 5 hours before serving.**

Recipe Notes
*This is important in order to remove the seeds and pulpy parts of the blackberry from the ice cream. Be careful not to stain yourself with the blackberries.
**To achieve the darker blackberry swirl seen here, dip a butter-knife or spoon in leftover blackberry juice and swirl it through the mixture before freezing

Pear, Riesling, and Ginger Sorbet Recipe

What You Need

  • 3 ripe pears (about 1 1/4 pounds, 2 1/4 cups chopped)
  • 1 1/2 cups Riesling (see note)
  • 3 tablespoons ginger, chopped
  • 1 cup sugar
  • 1 to 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon kosher salt

What You Do

In a medium saucepan, combine pears, Riesling, and ginger. Cover and bring to a boil over high heat, then reduce to very low heat and cook, covered, for 20 minutes.

Carefully transfer pears, wine, and ginger to blender and add sugar. Cover very tightly and purée until smooth, about 30 seconds.

Pour through a strainer into an airtight container and stir in lemon juice and salt to taste. Cover and refrigerate until very cold, about 4 hours.

Transfer to an ice cream maker and churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

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