From the USANA Test Kitchen: Refreshing USANA Summer Sorbets
It’s been a sweltering summer in Utah. Between triple-digit temperatures, no rain for more than 30 consecutive days and the always-dry desert air here, the heat is almost unbearable.
After our central A/C broke down, things started to take a turn for the worse. I’ve now taken to 1) standing in front of the open refrigerator wishing I could live inside it, 2) hugging the cheap window air conditioner I bought out of sheer desperation and 3) sleeping with a giant ice pack that has mostly been used to chill things like six-packs and venison. I’m not proud, but there it is.
Luckily, I’ve found a fourth slightly better and tastier way to beat the heat. It, naturally, involves dessert.
Below are a couple deliciously frozen, Fibergy Plus-boosted sorbets. Sweetened with agave nectar and naturally vegan, these fresh fruit sorbets are light and refreshing. They’re also a nice, lower-glycemic option for people watching their sugar and dairy intake.
Don’t worry if you don’t have an ice cream maker; I’ve included an option for making these sorbets in your freezer!
USANA Strawberry (Basil) Sorbet
Ingredients
- 1 lb strawberries, hulled and chopped
- 1/2 cup agave nectar
- 1 Tbs fresh lime juice
- 2 tsp Fibergy® Plus
- 1 pinch salt
- (optional) 1 tsp finely minced fresh basil
Preparation
- Puree the berries in a blender until smooth; strain out seeds in a mesh strainer, if desired
- In a medium bowl, stir together berry puree, agave nectar, lime juice, Fibergy, salt and optional basil until thoroughly combined
- Cover and refrigerate for 2 hours or overnight
- Add the berry puree to your frozen ice cream reservoir* and process according to the manufacturer’s instructions.
- When finished, freeze for an hour or until it reaches sorbet consistency
*If you do not have an ice cream maker, you can freeze your finished berry puree in a freezer-safe glass container for several hours until it firms up, stirring periodically.
USANA Lemon Coconut Sorbet
Ingredients
- 1 cup coconut milk
- 3/4 cup light agave nectar
- 1 cup fresh squeezed lemon juice
- 2 Tbs grated lemon peel
- 2 tsp Fibergy® Plus
- 1 pinch salt
- (optional) 2 tsp finely minced fresh mint
Preparation
- In medium bowl, stir together coconut milk, agave nectar, lemon juice, lemon peel, Fibergy, salt and optional mint; refrigerate for 2 hours or overnight
- Add lemon mixture to your frozen ice cream reservoir** and process according to the manufacturer’s instructions.
- When finished, freeze for an hour or until it reaches sorbet consistency
**If you do not have an ice cream maker, you can freeze your finished berry puree in a freezer-safe glass container for several hours until it firms up, stirring periodically.
Your Turn
Do you have a favorite frozen summer treat? Have you found ways to use USANA products to create refreshing desserts? Share with us!
Photos by Raji Barbir.
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I have lots of raspberries in my garden so I will just change the fruit in the recipe for a raspberry sorbet. Summer treats are so wonderful and thanks for the tips!
Diana you are awesome! One thing I learned in an awful heatwave was the coolest place in the house was the tiled basement. Something to think about for the future.
Plant a shade giving tree? Install slolar panels that double as cooling agents?
Yes, Ekayani, we have been sleeping in our basement! Luckily, it’s finally started to cool down over here!
Good Lord Diana! Sheesh! It was so hot in Philly one year that I slept in the tiled basement too. It was absolutely insufferable.