I like this recipe because there's no concerns about trying to make ice cream out of a dairy alternative like rice milk or Darifree. And, it has a lighter taste. Plus, it's very easy to make. Here's how.
- 1 packet of unflavored gelatin
- 1/2 cup sugar
- 1.5 cups boiling water
- 3 large ice cubes
- 2 cups of fruit
Dissolve the gelatin and sugar in boiling water. Add the ice cubes and stir until melted. Pull from heat.
Chop up fruit. Put in food processor or blender. Add 1 cup of the gelatin mixture and puree until smooth. Add the rest of the gelatin mix and puree again until mixed.
Pour this into a 13x9 pan. Cover with foil or wrap and freeze for 2-3 hours.
Then, spoon the sorbet mix back into the blender and blend at high speed until smooth and fluffy. Pour into a loaf pan, cover and freeze for 8 hours or overnight.
Use any fruit. I tried peaches.