How to Make Frozen Desserts 

 Originally Written: July 19, 2013

By  Hanna Trafford

Last Updated on July 19, 2013 by Hanna Trafford

smoothies 001It is hot out there and I do hope you are all enjoying the summer!  You can freshen up the hot summer days with homemade frozen desserts – it is easier than it looks.

First – here are a few tips:

  • When you are making sorbets, you can substitute frozen fruit for fresh; just thaw it slightly before pureeing.
  • These frozen desserts can be stored in the freezer for up o two days; after that, puree them again in the food processor to enjoy an extra day or two of fresh flavour.
  • For an easy preparation, scoop out and freeze the finished ices on a foil-lined baking sheet.

How to make simple syrup:

  1. In a saucepan, bring 2/3 cups each of granulated sugar and water to boil, stirring to dissolve sugar.
  2. Let cool completely.

How to make frozen desserts:

  1. Prepare and puree your choice of fruit to make fresh fruit puree.
  2. Mix with simple syrup
  3. Freeze in shallow cake pan for about 4 hours or until firm
  4. Break into chunks and puree in a food processor.
  5. Pack into airtight container and refreeze for 4 hours or until firm or up to 2 days.

Different Kinds Fruit Desserts:

Strawberry: Prepare 4 cups of strawberries and puree them with 2 tablespoons of lemon juice.

Raspberry: Prepare 4 cups of raspberries and puree them with 1 tablespoon of each corn syrup and lemon juice. Strain through sieve.

Peach: Prepare 6 peaches, peeled and sliced to make 4 cups. Puree with 2 tablespoons of lemon juice

Fuzzy Raspberry: 5 peaches or nectarines, peeled and sliced to make 3 cups plus 1 cup of raspberries

Cantaberry: Prepare 2 cups of strawberries, 1 small cantaloupe, peeled and cubed to make 3 cups. Puree with 2 tablespoons of lemon juice.

Blueberry Yogurt Ice: Prepare 3 cups of blueberries and puree them with 2/3 cup of plain yogurt

Lemon Line Tofu Zinger: Prepare 2 each – lemon and limes, grated and squeezed to make 3/4 cup of juice and 1 tablespoon of rind. Puree with 12 oz. of soft silken tofu and juice, stir in rind. Mix with 2 batches of simple syrup.


Hope you will enjoy these recipes – please send me your comments, your input is always welcomed and very much appreciated.



Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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