Scenario: you make sorbet for dessert. However, you eat too much dinner. So, what do you do with the leftover sorbet? Well, we ran into this situation over the weekend with extra berry mojito sorbet. Can you say too much pizza?

Sorbet needs time to ripen (firm up) in the freezer. However, it can freeze really hard. So firm, that it is difficult to scoop out of the container. The good thing is, sorbet is very forgiving – you can soften it and refreeze it without altering the texture (unlike ice cream which makes weird crystals). I kinda thought there might be too much sorbet on Friday evening, so when I was serving dessert, I made a few extra scoops and re-froze them. That way, they were in convenient serving sizes for repurposing into tasty beverages. First, I made a sorbet spritzer on Saturday evening. Then, on Sunday morning, I made a sorbet kefir smoothie. I think they were both good ways to enjoy the deliciousness that was the extra berry mojito sorbet. Hope you also enjoy them

Print Recipe Feature

I also hope you like that I finally have a print button! I know lots of folks who use tablets, smartphones, and laptops in the kitchen and I do too on occasion. Though generally, I am a Luddite and I like an old-fashioned printed recipe (often I add handwritten notes in the margins). But I do not want to print an entire blog entry because I try to be mindful of printing too much. Now, with the handy-dandy Print recipe link, you can print a plain version of the recipe. Thanks to Anastasia at While Chasing Kids for the inspiration. Her blog is awesome and she has used this feature for some time. So I peeked at the code and we figured out how to do it on my posts. Eventually, I will go back and add it to some other posts (especially long recipes).

Sorbet Spritzer
(Print recipe)

2 scoops sorbet

Sparkling water, chilled (Pellegrino, club soda, seltzer, etc.)

Garnish: few berries (or whatever fruit is in the sorbet), mint leaves, and/or lime wedges

Serves: 2

Put a scoop of sorbet in each glass. Top off the glass with sparkling water. Garnish and enjoy!

Fruity Sorbet Kefir Smoothie
(Print recipe)

2 scoops sorbet

2 spears of fresh pineapple, sliced

2 fresh peaches, sliced (pits removed)

Splash of low fat plain kefir (or yogurt)

Serves: 2

Put all the ingredients in a blender. Cover. Process until smooth. Enjoy. 

Other ideas for repurposing sorbet:

• Sorbet ice cubes: Just before you ripen the sorbet in the freezer, take some and freeze in ice cube trays. Then you can use the cubes for spritzers or smoothies. Probably easier than making scoops, freezing them, and then storing them. Just keep the cubes in a resealable plastic bag.
  
• Sorbet popsicles: You can make little square popsicles by placing a toothpick into each cube once it is semi-set. Then freeze until firm and enjoy. Or, if you have popsicle molds, even better! I guess little jars or cups with popsicle sticks would also work.