Having a child with food allergies means that I have had to get creative. My son remembers what it was like to eat homemade macaroni and cheese and whole milk ice cream, and very often, the allergen-friendly alternatives just don’t taste as good. Because ice cream is a big deal in our house, we’ve made it a point to have a constant supply of varying sorbet flavors so that my son can partake in our late-night indulgences.
If you’ve ever picked up a pint of sorbet, you’ll likely notice a few things. First, it’s expensive…in some instances I’ve seen “natural” brands of sorbet retail for over $5 a pint! Additionally, the ingredient list very often includes corn syrup, artificial colors, and artificial flavors.
I then began brainstorming and doing a bit of research to see if I could use my ice cream maker (you can purchase an inexpensive one at Walmart) to create a homemade sorbet. What I found was that all that is really required for a delicious sorbet is the juice of your favorite fruit and a bit of sweetener. Since Walmart is currently having a citrus celebration, I thought I’d head over to see what my local store had in stock. I picked up some absolutely delicious Blood Oranges and Persian Limes and then got to work on a fresh, homemade sorbet!
- 10 Blood Oranges
- 1/2 cup of Agave Nectar You could cut this down, depending on how sweet the oranges are
- 2 Persian Limes
Juice the oranges
Reserve a slice of rind for garnish, if desired
Juice the limes
Combine agave nectar and the juice of the oranges and limes
Chill for approximately 2 hours
Run the mixture through your ice cream maker, according to the directions
Garnish with fresh orange rind
Recipe, Images: Rockin’ Mama
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