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Half-Ass Homemade Sorbet

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I wanted to call this recipe “Half Homemade Sorbet” but it is so simple that it really feels more like “Home Assembled”.

In any case, it’s my new go-to for quick, easy, allergy-friendly dinner party dessert.

Mango and Candied Ginger Sorbet with Grilled Pineapple and Ginger Snaps
Serves: 6
Can easily be made dairy and gluten free by choosing/making gf/df ginger snaps. Low in refined sugar.
Ingredients
  • 16 oz frozen mango chunks*
  • 1/4 cup sweet vermouth
  • ~1/4 cup candied ginger chunks
  • fresh pineapple
  • ginger snaps
Instructions
  1. Allow frozen mango to slightly defrost, about 10 minutes on the counter, you want them to stay partially frozen as you process
  2. Puree half of the mango chunks with half of the sweet vermouth in a food processor
  3. Spoon puree into a tupperware/glassware with a tight fitting lid
  4. Continue process with the other half of the mangos and vermouth and add it to the container
  5. Coarsely chop candied ginger and stir it into the mango puree
  6. Put a lid on the container and freeze until a few minutes before you are ready to serve
  7. Grill pineapple on a clean grill for a few minutes on medium heat (you’ll serve it at room temp so this can be done ahead of time)
  8. Serve the sorbet with slices of grilled pineapple and a few snaps!

*Trader Joe’s sells bags of organic frozen mango chunks and they are always super sweet and tasty.

Another awesome way to serve the sorbet, which I did the first time I made it, is as a float with some sparkling wine and a few frozen serviceberries or blueberries!  Such a lovely refresher on a steamy summer night.

Thai Pesto

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I wish I would have planted some Thai basil along with all the Sweet Dani, Genova, and Purple Ruffles because it would be perfect in this pesto.

This pesto is the marriage of two great cuisines; Thai and Italian.  It is inspired by the richness of traditional pesto and the spicy tang of a good peanut sauce.  It’s also a last ditch effort to preserve the remainder of the summer garden bounty.

The basil is not as pretty as it once was, but it makes up for beauty with an intensity in flavor brought on by less light and a desire for self-preservation.

Thai Pesto

Makes ~a half pint

  • 4 cups loosely packed clean basil
  • 1 teaspoon apple cider or rice vinegar
  • 4-5 tablespoons natural peanut butter
  • a nob of peeled ginger
  • a splash of soy sauce
  • a pinch of red pepper flakes
  • a pinch of salt
Break out the food processor because it’s going to be doing all the work for you.
Pack the basil into the processor and whirl away until the leaves are roughly chopped.
Add the rest of the ingredients and process until very smooth.
You may need to turn off the processor and scrape the sides a few times and taste test a long the way.  Start out with just a sprinkle of soy sauce, salt, and red pepper flakes and adjust to your personal preference.  If your peanut butter is salted than you may want to eliminate the added salt all together.
Thai Pesto can be used like any pesto or you can continue with the Thai influence and toss it with rice noodles and top with crunchy crushed peanuts a la Pad Thai or I bet it would make an amazing spread inside a Summer Salad Roll, you wouldn’t even need a sauce.
I plan on eating mine on top of a baked sweet potato, the richness of the peanut butter and the spice of the ginger and pepper flakes will compliment the sweetness deliciously!