3 Fruit Sorbets To Try This Spring

Along with blossoming flowers and dewy skin, spring makes us look forward to cool, refreshing eats. Before your mind wanders to the ice-cream territory, it's actually sorbet we're talking about. The lesser known frozen dessert is a milk-free version of ice-cream, which makes it light and icy, ideal for a 3pm bite on a weekend afternoon like this one. Sorbets are also exceptionally easy to whip up. This spring, give the sorbet a try with these three simple recipes.

1. Watermelon Sorbet

Scoop three cups of watermelon chunks from the shell of the fruit, place it in a tray and freeze overnight. The next morning, heap the fruit with two teaspoons of fresh lime juice and let it sit for five minutes to thaw and mix. Add your mixture in a food processor and blend until it is a smooth pulp. Add a few tablespoons of warm water to thin it slightly and honey to taste, then blend for a few more seconds. Transfer to a bowl and eat immediately or freeze for two - three hours to eat later.

2. Cucumber And Mint Sorbet

Peel, de-seed and chop three cucumber into chunks, then freeze it for three to four hours minimum or overnight. Make a syrup by heating one cup of sugar with three fourth cup of water and a handful of mint leaves on a stove until the sugar dissolves and it reaches boiling point. Keep aside to cool. In a blender, add the cucumber chunks and mix until it is a smooth pulp. Then add the cooled sugar syrup to the mixture and a handful of chopped mint leaves. Blend once again and transfer to a bowl. Allow the mixture to freeze for two hours and then serve cold.

3. Peach Sorbet

Slice five peaches into large pieces and remove the seeds from them. Place them in a tray and allow to freeze overnight. Next morning, add the peaches to your blender with two tablespoons of lemon juice, three tablespoons of warm water and honey to taste. Blend well until it is a smooth pulp and serve immediately.