Desserts, Healthy Snacks

Homemade ice blocks : Pear Sorbet

{gluten, dairy, soy and nut free. contains eggs}

This weather is weird. So warm in the afternoons that the kids go to bed with short summer pj’s and then it gets so cold overnight that I’m getting up to check they have enough layers on. I don’t know why, but I get so worried about them getting cold. I mean what’s the worst that could happen? They’re not actually going to freeze. Our climate is too balmy for that. But I worry none the less. Gotta love those irrational mumma fears ay.

In all this warm weather, and with Jack’s recent migraine vomiting episode (possibly caused by the dairy challenge or the chemical haze he was subject to in the rental house we stayed in over the weekend…when all the issues started), I wanted to make him something cool, refreshing, healthy and as always….failsafe. No nasties.

A week into the strict elimination diet and I tried making him some homemade ice blocks with just pureed tinned pear and water. Chucked them in a blender and whizzed it up. It seemed logical enough. Even though my kids enjoyed them (they aren’t really picky when it comes to sweet stuff), I was not a fan of the weird grainy and rock hard texture. There must be a better way I said.

And there was. Why not use the fabulous pear sorbet recipe I already made to pour into homemade ice block moulds? So I did. And they turned out great. Soft sorbet as opposed to and ice brick. Win!

These homemade ice blocks are…

Nutritious: full of fibre (pears are one of the highest forms of fibre in a fruit)

Low in sugar: sweetened by rice malt syrup

Great for both adults and kids.

An easy snack to pull out at a moments notice (especially in these warm summer months)

Refreshing and delicious.

 

This is simply the healthy pear sorbet recipe but I’ll repost the recipe here with the updated instructions for homemade ice blocks.

Enjoy!

Laura McDonald - Simply Failsafe author and creator

Homemade ice blocks : Pear Sorbet
Prep time:
Cook time:
Total time:
Serves: 8-12
Perfect for a hot summers day. Beautifully sweetened by the tinned pears and rice malt syrup.
Ingredients
  • 1 x 825g tin of pear halves in syrup, drained and rinsed*
  • ½ cup rice malt syrup**
  • 1 ¼ cups water
  • ½ tsp citric acid
  • 2 x free range egg whites***
  • 1 tsp vanilla extract
Instructions
  1. Freeze ice cream machine bowl for 24 hours.
  2. Place drained and rinsed pears, water, syrup, egg whites, vanilla and citric in a blender and blend for several minutes.
  3. Cool the mixture in the fridge for 2 hours (optional but makes the icecream process quicker).
  4. Place the frozen ice cream bowl in the ice cream machine, attach lid with paddle and turn on.
  5. Pour the mixture into the ice cream machine and mix until it looks like a thick shake (about 20-30min).
  6. Pour into a homemade ice block moulds and freeze for 4 hours or until set.
  7. Run the ice block under warm water for a few seconds or until the mould comes off. Enjoy!
Notes
*tinned pears: I used the Rhodes South African Pear Halves in Syrup from Coles. You could also steam or boil fresh peeled pears, cool and blend into a puree.[br][br]**rice malt syrup could be substituted for maple syrup[br][br]***egg whites: you can leave these out if you have an allergy or dislike. They help keep the sorbet light and fluffy.

 

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