Homemade Vegan Sorbet – Mango Banana & Watermelon Strawberry Lime Sorbets

For a while now I’ve been thinking about experimenting with making sorbets in my ice cream maker, but I never got around to it until now. It turns out it’s super easy! It’s also much healthier than ice cream, since it’s almost entirely made of fruit. This is a great treat for hot summer days. Now the fun begins experimenting with flavor combinations. The possibilities seem endless! I started simply with a Mango Banana Sorbet. My second attempt included Watermelon, Strawberries, Banana, and Lime. Both turned out really well!

I initially followed directions from the Candle 79 cookbook, which basically gives you some general ratios of ingredients. They include water and a little bit of oil in their sorbets. I eliminated the water right off the bat. I tried the oil in the first batch, but eliminated it in the second batch. I don’t think it’s really necessary to include the oil. You basically want to have about 3 cups of fruit and add about 1/4 of agave. The fruits and agave get blended until smooth and creamy. Then you churn them in your ice cream maker. It’s really that simple.

If you’re going to use just juice, for instance if you’re making a lime, lemon, or grapefruit sorbet, the proportions and directions can change. Sometimes the recipes call for adding water, more sugar or agave, straining the liquid, or boiling part of the mixture first.

I used banana in both recipes because I thought it would help make the sorbet creamier. That may be true, but I’m also finding that the banana flavor overpowers some of the other fruit flavors. In my next batch, I’m going to try making it without banana. If you’re looking for more ideas for flavor combos, check out this Cooking Light Slideshow. I really want to try the Lemonade Iced Tea Sorbet!

Mango Banana Sorbet Ingredients

2 ripe mangos
3 bananas
1/4 cup agave
1 tsp canola or safflower oil (optional)

Mango Banana Sorbet Directions

  • Peel and roughly chop the mangos and bananas.
  • Add the bananas, mango, agave, and oil (optional) to the blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.

Watermelon Strawberry Lime Sorbet Ingredients

2 generous cups of chopped watermelon
1 generous cup of chopped strawberries
2 bananas
juice of 3 limes
1/4 cup agave

Watermelon Strawberry Lime Sorbet Directions

  • Chop the watermelon, making sure you remove any seeds. Chop the strawberries and banana, and juice the limes.
  • Add the watermelon, strawberries, banana, lime juice, and agave to a blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.

Agave Citrus Roasted Vegetable Quesadillas

I’ve been on a roasted veggie kick recently. I’m not sure why, but I can’t seem to get enough! I used to make Honey Lime Roasted Veggie Quesadillas with pepperjack cheese before I became vegan. I’ve adapted that recipe by replacing the honey with agave, the pepperjack with Daiya, and regular sour cream with Tofutti Vegan Sour Cream. The vegan version is just as tasty! Feel free to add in your favorite veggies and toppings.

Ingredients:
1 red pepper
1 yellow onion
1 zucchini
1 yellow squash
1 shallot
3 garlic cloves
1 cup of frozen corn
5 limes
1 Meyer lemon
3 tablespoons agave
tortillas
Daiya Pepperjack cheese
Tofutti vegan sour cream
fresh salsa

Directions:

  • Preheat the oven to 450°.
  • Chop the red pepper, onion, zucchini, and yellow squash into small chunks. Thinly slice the shallots and garlic cloves. Place all the chopped veggies and the frozen corn in a roasting pan with sides.
  • Juice the limes and lemon. Add agave and stir with a whisk. Pour the agave juice mixture over the veggies and toss so they are well coated.
  • Roast the veggies for about 30-40 minutes.
  • Once the veggies are done roasting, place a tortilla on a skillet over medium heat. Sprinkle an even layer of Daiya pepperjack cheese on the tortilla. Don’t use too much cheese. Let the Daiya melt on the tortilla, and then place the tortilla on a plate.
  • Toast a second tortilla without cheese. It helps if the tortillas get a little crispy on the skillet because it will make the quesadilla easier to eat (and tastier!).
  • Place a layer of veggies on the first tortilla on top of the Daiya. Sandwich the second toasted tortilla on top.
  • Cut the quesadilla into quarters and top with vegan sour cream and fresh salsa.