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

  1. Puree the berries in a blender until smooth; strain out seeds in a mesh strainer, if desired
  2. In a medium bowl, stir together berry puree, agave nectar, lime juice, Fibergy, salt and optional basil until thoroughly combined
  3. Cover and refrigerate for 2 hours or overnight
  4. Add the berry puree to your frozen ice cream reservoir* and process according to the manufacturer’s instructions.
  5. 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

  1. In medium bowl, stir together coconut milk, agave nectar, lemon juice, lemon peel, Fibergy, salt and optional mint; refrigerate for 2 hours or overnight
  2. Add lemon mixture to your frozen ice cream reservoir** and process according to the manufacturer’s instructions.
  3. 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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5 replies
  1. Diane
    Diane says:

    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!

    Reply
  2. Ekayani Chamberlin
    Ekayani Chamberlin says:

    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?

    Reply

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