Savory Bites

26 Oct 2015
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Creamy Coconut Chai Sorbet

Sticky Post By On October 26, 2015

Every Autumn I CRAVE this flavor. It was a Sorbabes original back in 2012, and after much demand, we’re bringing it back for 2016! If you can’t wait until spring to get your hands on it @wholefoodsmarket (they will have the exclusive) then here’s the recipe to DIY:

13.5 oz Chaokoh Brand Canned Coconut Milk

1 teaspoon Fairway loose Chai tea finely ground in coffee grinder

5 oz natural cane sugar

5 oz water

Pinch of salt

½ Teaspoon Vanilla (optional) we like the Nielson Massey brand

4-6 Emmy’s Vegan macaroons broken into chunks (optional)

Make Chai infused simple syrup: Heat water to a simmer, take off heat.

Add ground chai spice, add sugar, dissolve. Add coconut milk. Blend and cool in refrigerator until well chilled. Infuse overnight for more flavor.

Pour base into ice cream machine. Once frozen but not too hard, remove from machine and fold in Macaroon pieces.

Freeze for 2 hours in a shallow pan before scooping!

Emmy’s has lots of delicious flavors. Their Chocolate macaroon go really well with Chai and they even have a chai flavor macaroon if you want extra chai goodness!

Pour some fudge sauce (for dairy-free we like Ah’laska brand) over top if you are feeling like a decadent Sorbabe!

We love this flavor in place of vanilla ice cream on pies for the holidays - or for holiday entertaining with mini sorbet cookie sandwiches. We love the paleo friendly recipe (and photo below) courtesy of Recipe Renovation.

For an adult treat scoop in bowl over baked apples then pour over some Dark Spiced Rum (like Kraken Black Rum) - Now that’s a way to “treat” yourself right Sorbabes Style!

No matter how you choose enjoy it - it’s divine.

XO Sorbabes

26 Aug 2015
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Oysters with Lemon Sorbet with Candied Zest Garnished with Aleppo Pepper

Sticky Post By On August 26, 2015

Oysters with Lemon Sorbet with Candied Zest Garnished with Aleppo Pepper

2 dozen of the briniest plumpest oysters you can find

1 pint of Sorbabes Lemon Sorbet with Candied Zest

A few pinches of Aleppo pepper flakes

Crushed Ice

Carefully open oysters without spilling their brine. Check out this video for a foolproof way to open an oyster.

I like to flip the oyster meat in the shell after you remove it from the bottom shell. Spencer Belzaire the chef at L&E Oyster Bar in LA taught me this trick. It’s the oysters’ most beautiful side.

Lay them on a bed of crushed ice (you can take ice cubes and pulse them in your Vitamix)

Use two spoons to make ½ teaspoon quenelles of lemon sorbet for each oyster. Don’t fret, the perfect quenelle can be easy with a little practice.

Garnish with Aleppo pepper flakes.

Serve immediately.

19 Jun 2015
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Pool Party Sorbet Terrine

Sticky Post By On June 19, 2015

Impress at your next pool party with these super simple Sorbet Terrines. Always keeping it light, fresh and cool in the summer - Sorbabes Style!

To begin you will need the following:

Cupcake baking pan (cold in the freezer)

Cupcake liners, silicone preferably (we love this Le Creseut kit found at Bed Bath & Beyond) although those pictured were made with foil liners.

*One pint each of Sorbabes Gourmet Sorbet: Fresh Lemon w/ Candied Zest, Juicy Orange Passionfruit with Lychees, and Raspberry with Dark Chocolate (find a store near you)

Garnish with fresh berries, curled zest of lemon and/or orange (learn tricks), or fresh mint

*Yields approximately 10 servings

Six Simple Steps:

1) Temper sorbet to soft scooping temperature (let sit at room temperature for this, do not microwave)

2) Pull cold cupcake pan out of freezer and insert cupcake holders

3) Scoop a spoon full of lemon sorbet into the bottom of each cupcake liner, put pan back in the freezer to set sorbet layer for 5 mins.

4) Repeat with the layer of passionfruit

5) End with the layer of raspberry.

Trick - wash hands and use fingers (best tools ever) to smooth sorbet layers down and even to the edges.

6) Allow terrines to set in the freezer for a min of 4 hours, over night is ideal. Once terrines are set, carefully peel out of holders, serve on dishes cold out of the freezer and garnish with a curl of lemon or orange zest, fresh berries or mint.

Enjoy!

XO The Sorbabe’s