In Florida, warm and spicy pumpkin desserts don’t always suit our balmy fall. A refreshing pumpkin sorbet not only cools you down, but has Covert Veggies in each yummy spoonful. You can whip up this delicious dessert with a powerful blender or strong food processor, so no need for an ice cream maker!
Pumpkin on its own doesn’t taste like “pumpkin spice” (usually, cloves and nutmeg do), so it’s a great canvas for other flavors. Fresh sage and pumpkin are a classic (but still fresh!) combination, and vanilla evokes warmth without spice. Feel free to mull cinnamon sticks or other spices to deliver that seasonal kick!
ERGO, SORBET
Prep:
1 hr
Chill:
8 hrs
Total:
9 hrs
Makes 6 servings.
INGREDIENTS:
- 3 cups water or ginger tea (~710 ml)
- 1 cup (200 g) granulated sugar*
- fresh sage chopped in half, such as 1-2 tbsp or 1 sprig fresh rosemary
- 2 2⁄3 cups canned pumpkin or pumpkin puree (~600 g)
- 5 tbsp freshly squeezed lemon juice
[OPTIONAL]
- 1-2 cinnamon sticks
- large fresh ginger chunks
- 1 tsp vanilla extract
*There are quite a few options if you wish to reduce sugar content. A batch substituting sugar with a combination of erythritol and monk fruit worked, but was more icy and needed more time to defrost. You could also go 50/50 between sugar and erythritol/monk fruit. Sugar alcohols may be irritating if you have GI issues, so I recommend initially mixing them with sugar if you aren’t familiar with them. Keep in mind that the best texture and flavor will come from using actual sugar, whether it be granulated, raw, maple, beet or honey. Liquid sweeteners will make it taste too artificial, with a bitter aftertaste.
STEP BY STEP:
As a treat, enjoy 1-2 scoops (or some cubes if you froze them in ice cube trays) in a glass with your beverage of choice poured over. Mildly flavored/unflavored seltzers are a great choice. I personally love a diet root beer from time to time…or a chilled sparkling wine.
For entertaining, you could pre-portion scoops of sorbet in serving small serving bowls/glasses/whatever you like, then freeze the sorbet scoops on said serving receptacle. It’s extra fun to pour a little sparkling wine over the sorbet while serving.
For other dairy-free dessert ideas, check out recipes for homemade fruit leather, vegan pumpkin brownies, or beet sorbet.
NUTRITION FACTS 1 cup granulated sugar vs. 1 cup erythritol/monk fruit
Number of Servings: 6
Fiber: 3.24 g / 3.20 g
Carbs: 43.41 g / 33.52 g
Calories per Serving: 170.42 kcal / 40.45 kcal
Sugar: 37.28 g / 3.99 g
Protein: 1.27 g / 1.25 g
Weight per Serving: 158 g / 148 g
Fats: 0.38 g / 0.34 g
Iron: 1.60 mg / 1.52 mg
All servings and nutritional measurements are approximate. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.
Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.
