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As it is also one of my husband’s favorites we like to experiment with different flavors and fruit juices (careful with the juice quantities as the excess sugar will turn them unhealthy – 70-100ml is fine)
Here are some variations you might like to try;
- Mango and orange – here’s my other recipe
- Forest Fruits
You can also experiment by adding alcohol to the mixture to make adult frozen cocktail sorbets these however are not low fat – sorry guys! : )
This new variation we have recently discovered is a strawberry and peach swirl sorbet and it is a little bit fancy looking so it could be served with guests if you choose. Here’s how to make it..
2 peaches (cut into pieces)
250ml cold water
50g Icing Sugar
2 Egg Whites
*The idea is to make two separate batches and combine them at the end
– in a similar way you would to a marble cake*
Blend together the strawberries and 150ml cold water
Whip 1 egg white in a separate bowl until it forms light (but still stiff peaks)
Whisk both of the mixtures together with 25g of icing sugar until completely mixed (it should look a little bubbly)
In a separate container blend the peach pieces and the other 100ml of cold water
Whip the other egg white in a separate bowl
Add the mixtures together with the remaining icing sugar and whisk.
*You will now have two separate mixtures*
Alternate spoonful’s of each mixture (you can put one on top of the other or experiment by pouring) into a deep container until all the mixture is together
Using a thin stick (I use a pen/pencil) gently swirl the mixture together so that they combine but do not mix (be wary here – it is better to under do it than overdo it) to create the marbled effect.
Place in the freezer overnight (or at least 4 hours – to reduce freezing time put the mixture in a shallow container)
Serve with fruit or on it’s own for a great (and guilt free) dessert
If you are looking for ideas on how to use up the leftover yolks why not visit my page of my favourite egg yolk recipes 🙂
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