Saturday, May 28, 2011

Raspberry Orange Mint Sorbet



In my last post, I wrote of the benefits of including fruits in your diet with anti-inflammatory properties.  Today, I want to share with you a dessert that's chock full of antioxidants, and would make a perfect accompaniment to your afternoon tea. This Raspberry Orange Mint Sorbet contains only four ingredients. I'm betting you can guess three of them!

Raspberries, orange, mint, and stevia come together beautifully in a light dessert that pairs well with the fading warmth of a late spring afternoon. Raspberries and oranges have potent antioxidant properties, due to their high levels of vitamin C and various phytonutrients, including quercetin and herperidin, both known to be anti-inflammatory. Because the highest concentration of phytonutrients in oranges are in the zest and rind, I've included orange zest in this recipe, as well as much of the pulp that is usually lacking in commercial orange juice. Some fresh mint adds a mild twist to this sweet and slightly tangy sorbet, and for those of you with digestive discomfort, you may find the mint soothing to your digestive tract.

Raspberry Orange Mint Sorbet 
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Ingredients:
1 seedless orange
1 cup frozen raspberries
15-25 drops liquid stevia
2-3 mint leaves, minced

Directions: 

  1. Zest an orange and place the zest into a blender. Cut the orange in half and cut around the edges with a knife so you can easily spoon out the orange segments with the pulp. Put the orange segments into the blender, squeezing any extra juice into the blender as well.
  2. Puree the raspberries and orange until smooth. Add liquid stevia to taste. 
  3. Pour into ice cream maker, following your maker's instructions. 
  4. Once sorbet is ready, stir in mint, and garnish with a mint sprig if desired.  
Makes enough for 1 generous serving or 2 "I'm in polite company so I'm not going to eat as much" servings. 
























This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free and to the May 2011 edition of Go Ahead Honey, It's Gluten Free at Flip Cookbook. The theme this month is garden tea parties, which sounds absolutely delightful to me. Would you like to join me for some cucumber sandwiches and sorbet?

8 comments:

gfe--gluten free easily said...

Wow, this sorbet is stunning, Iris! Trying to imagine the taste ... heaven, I'm sure. The only way I really like mint in food is treats, like ice cream/sorbet. ;-) Great addition to the garden tea party event. The only question is should one have it at the beginning of the tea or at the end? :-)

xo,
Shirley

Iris said...

Shirley, how about we start with your orange sorbet and end with my raspberry? :)

The Healthy Apple said...

A perfect summertime dessert. I love it...this sounds so refreshing and delicious.
Enjoy your holiday weekend.

Brittany said...

You are amazing. and the photos are getting better and better and better!

Stephanie said...

Looks delicious! I can't wait to give this recipe a try.

Mrs. Ed said...

It was 109 degrees here in West Texas yesterday. This looks so cool and refreshing, I might just have to make it for dinner! Thanks for posting.

Wendy @ Celiacs in the House said...

Just got back from barn chores and it was HOT! This looks like it would cool me down. I agree with everyone using the words light and refreshing. Beautiful pics too.

Zoe said...

Iris, your photography is stunning here! :) I was blown away when I saw it in the GAHIGF round up; I really like it. Well done!

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