Summer Sorbet Recipes
Sorbets are so versatile and easy to create for Summer, the possibility of sorbet flavours is endless. There’s nothing more refreshing on a muggy afternoon then a fresh bowl of iced fruit flavours laced with vitamins and minerals – perfect for all the family. For our Forever sorbet creations, we’ve taken some of our favourite drinks and gels and combined these with fresh fruits and spices to maximise flavours...
125 g raspberries
1 tbsp lemon juice
Garnish with raspberries
Blend the raspberries with the Forever Aloe Berry Nectar, lemon juice and Joost. Place mixture in the freezer for at least 6 hours and run
through a Yonanas machine before serving. Garnish the berry sorbet with blackberries for true berry bliss. Sorbet recipe adapted from yonanas.com.
Tip! Have some spare raspberries? Put them in the freezer to make them into ice cubes for in your drinks!
Super Chilled Tea
- 225 g sugar
- 360ml boiling water added over
3-4 bags Aloe Blossom Herbal Tea
- 1 tbsp lemon juice
1 tsp lemon zest
- Drizzle with Forever Bee Honey
- Cinnamon sticks to garnish
Pour the water into a small saucepan and place over a medium heat. Add the sugar and stir until it dissolves, leave to simmer for 5 minutes to create syrup then transfer to the fridge to cool. Zest a lemon before cutting it in half to juice; add both the juice and zest to the syrup. Leave the Aloe Blossom Herbal Tea to brew so that the water is infused with its delicate aromas. Place in the fridge and once chilled, stir the brewed tea into lemon-infused syrup. Pour the mixture into an ice-cream maker* and churn until frozen (time may vary depending on machine); move to freezer once complete. Serve the sorbet with a drizzle of Forever Bee Honey and garnish with cinnamon sticks.
- 1 scoop Forever Lite Ultra Vanilla
- 240ml unsweetened almond milk
- 1 tbsp almond butter
- 1 banana, chopped and frozen
- 120 g unsweetened applesauce
- 1 medium apple
- 1/3 tsp cinnamon
- 1/3 tsp ground nutmeg
- 1/3 tsp all spice
- 3-4 ice cubes
Mix together the Forever Lite Ultra with the almond milk until smooth. Dice the apple and leave half on a plate. Add the remaining apple and the mixed Forever Lite Ultra to a blender along with all the other ingredients and blend until thick and smooth. Pour into a large bowl and stir in the saved apple pieces. Place bowl in freezer for 1.5 hours and stir every 30 minutes. Sprinkle your apple sorbet with cinnamon and enjoy. Sorbet Recipe adapted from nutritionistinthekitch.com.
- 1 mango, frozen
- 120 ml Aloe Bits N’ Peaches
- 2 tablespoons lemon juice
- lemon zest (to taste)
- Squirt Pineapple Coconut Ginger Joost
- Coconut shavings to garnish
Peel, de-stone and chop up the mango and place in a freezable tub. Add the Forever Aloe Bits N’ Peaches, lemon juice, zest and Joost to the tub and stir with the mango before freezing overnight. When ready to serve, place the mixture through a frozen dessert maker* (such as a Yonanas machine) and eat immediately. Garnish with coconut shavings before serving your sorbet. Sorbet recipe adapted from yonanas.com
Kiwi Lime Freeze
- 6 kiwis, peeled
- Generous squirt Pineapple Coconut Ginger Joost
Peel and chop the kiwis and freeze for 4-6 hours. Thaw for 10-15 minutes before stirring in Joost. Use a stick mixer or frozen dessert maker* (such as a Yonanas machine) to churn the ingredients, and eat the sorbet immediately. Sorbet recipe adapted from yonanas.com.
- 55 g sugar
- 85 g Forever Bee Honey
- 240ml water mixed with 1 Stick ARGI+
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 500 g blueberries
- Fresh blueberries and sprigs of
Mint for garnish
Add the blueberries, sugar, Forever Bee Honey, lemon zest and juice into a large bowl; stir to mix the ingredients together before mashing with a potato masher. Place the mixture into a blender and blend until smooth. Sieve into a bowl (press the mixture through to ensure maximum juice) and stir in a made-up Argi+. Store in fridge for at least an hour before adding to an ice-cream maker*. Serve sorbet with fresh blueberries and a sprig of mint. Sorbet recipe adapted from simplyrecipes.com.