To start, I looked up how to make sorbet because I didn’t really know what it was made from. Essentially it is fruit or fruit juice and sugar water. Some people add alcohol, but we don’t drink much here, so I didn’t include that added expense.
For each flavor I basically boiled water in the microwave and added an equal part sugar and mixed until dissolved. Then I added either frozen fruit, in the case of strawberry and mango or canned coconut milk in the case of coconut, and puréed until smooth.
Then each concoction got placed into the ice cream maker. I just let it run until it seemed like a good consistency. Then I put the sorbet in the freezer.
After I had made all three, I followed the recipe for the bombe and scooped the various colors into the bowl to make a swirly pattern. I flattened the top and put the bowl in the freezer.
My only hiccup came when it came time to invert the sorbet out onto a plate. It got stuck and wouldn’t budge. I ended up letting it defrost a bit on the counter so I could get it to come out.
The recipe called for “chocolate wafer cookie crumbs.” I thought about using Oreos (which are vegan), but I didn’t want to spend time taking apart a bunch of them and discarding the cream filling. Instead I found some accidentally vegan chocolate animal crackers and ground those up.
The crumbs got pressed into the sorbet and the whole thing placed back into the freezer.
I thought this came out well, although if I had been making it just for myself I would not have used coconut, because it is not my favorite. My husband likes it though and it was his birthday after all.
So what did the birthday boy think? He loved it! He actually liked it better than the cupcakes. He said it reminded him of our honeymoon in Hawaii and all the shave ice we had there. He requested that I make it for his birthday every year and suggested that I make a Christmas themed one this year.
I’m glad I tried something new, because it was not difficult and it made for an extra special birthday treat.