If you’re anything like me, summer makes you crave a cold, refreshing, sweet treat. Sometimes, though, after an otherwise indulgent day, a summer BBQ, or when you’re trying to cut back on your sugar, you may want a treat that is hydrating and guilt-free (for the record, I don’t think any food should cause you to feel guilty!)
Maybe you want to impress your guests by serving a sorbet palate cleanser (isn’t that just a fancy way to eat dessert first?) (picture source)
Maybe you want a home-made dessert that takes just 5 minutes to throw together (and an additional hour to freeze up). Maybe you just want a mouth-watering trio of flavors packaged up into a dessert that certainly doesn’t taste like it only has 21 calories per serving.
Well, regardless of which of those you want, my Peach Lemon Basil Sorbet is a winner, and I hope you try it soon. I used Pure Via sweetener to keep it light (you can read more about that below, and see some of my thoughts on stevia vs. artificial sweeteners here), and fresh summer peaches, lemons, and basil to keep it refreshing and delicious. Enjoy!
Peach Lemon Basil Sorbet
Peach Lemon Basil Sorbet
Prep Time: 10 minutes
Cook Time: 0
Keywords: blender dessert side gluten-free low-carb sugar-free vegan vegetarian basil
Ingredients (4 servings)
- 2 lemons
- 3/4 of a fresh peach
- 1/2 tsp. liquid stevia (I used Pure Via)
- 2 cups ice, packed
- ~1 cup water
- 3 large fresh basil leaves
Juice lemons into blender (note: while this is sweet, it’s also quite lemony, and Kevin described it as “tart,” so if you’re looking for something a bit less strong, go with 1 or 1.5 lemons)
Add stevia, peach (I left the skin on), ice, and about 1/2 cup of water.
Blend in high-powered blender.
You will need to periodically add water (by the tablespoon) to allow the mixture to process fully. Add the liquid slowly, so it turns into a sorbet texture rather than a liquid!
When mixture is fully combined, add basil leaves, and pulse several times until leaves are in small specks and incorporated throughout.
If you are not serving IMMEDIATELY, you’ll want to portion your sorbet into individual dishes, and stick in the freezer for another hour or so.
Each serving contains 6g carbs, 3g sugar, 0.6g protein.
Pure Via Review and Giveaway
I’ve been using Pure Via stevia packets for quite a long time (I wrote about using one packet per day in July 2013). The packets are all-natural, kosher, non-GMO, and you can almost always find me with a few packets in my purse, computer bag, or carry-on luggage. I prefer stevia to artificial sweeteners, and have always chosen the Pure Via packets.
I was sent a package of Pure Via items, including liquid stevia that comes in “no-drip,” squirtable bottles that are easy to toss in your purse as well. For this recipe, I loved the squirting liquid stevia. However, for coffee, I generally only use about 1/4 packet of stevia (which I’m guessing is equivalent to about two drops), and the container made it tough to dispense a very small amount. I personally don’t taste any difference between the Pure Via liquid and the SweetLeaf or NuNaturals that I’ve tried before.
And now … I have the opportunity for one of YOU to win the same package that I was sent by Pure Via. It includes:
- Box of Pure Via non-GMO packets
- Bottle of Pure Via stevia liquid
- Bottle of Pure Via vanilla stevia liquid
- Container of instant iced tea
- Pure Via mason jar & straw (it’s plastic, which kind of made me sad, but it’s still fun!)
- Pure Via pedometer
- Pure Via SPF15 lip balm
To enter, use the Rafflecopter below (US only – sorry!). Giveaway closes Tuesday 7/1 at 11:59pm CT, and I will announce a winner on Wednesday!
So tell me in the comments … What recipe makes you feel fancy? Do you like sorbet? What’s a favorite summer treat?