Sorbabes Raspberry Sorbet with Dark Chocolate Snowballs

Since first discovering Sorbabes, I've been hooked! They are a gourmet sorbet that eats just like ice cream. Maybe even better! 

If you've never tried them, they are the first and only sorbet to mix in chunky, delicious, gourmet toppings with seven unique flavor combinations. My favorite flavor has been the Raspberry Sorbet with Dark Chocolate. It is so good!

These have been so perfect for summertime! I'm always looking for ways to recreate my favorite childhood desserts. One that I used to love was Ice Cream Snowballs! They're a delicious treat to beat the summer heat. I decided to create my favorite childhood treat using the Raspberry Sorbet with Dark Chocolate flavor. And, let me just tell you... the Raspberry-dark chocolate combo rolled in coconut flakes is so delicious! 

This is such an easy dessert idea. Making these snowballs is a fun way to dress up your favorite Sorbabes flavor for a fun Summer dessert. I'm pretty sure the next time I host a BBQ or Summer dinner party, I'm going to incorporate a Sorbabes snowball bar and let guests make their own snowballs using any of the 7 flavors and other toppings to roll them in! 

Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs

What You’ll Need

1 pint Sorbabes Raspberry with Dark Chocolate, softened
3-1/2 cups sweetened shredded coconut (about 10 ounces)
 

What You’ll Need To Know

Scoop ice cream into 12 balls. 
Place on a baking sheet and freeze until solid. 
Roll in coconut. 

Yield: 6 servings

The post was sponsored by Sorbabes. As always, all opinions are my own.
 

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

egan-and-gluten-free-turkish-red-lentil-soup.jpg

Turkish Red Lentil Soup, also known as Mercimek Çorbasi, is biblical. this classic soup is on nearly every menu in Turkey, and it is so simple, nutritious and delicious. This is one of my favorites here and another quick and easy weeknight meal. Certainly, the Turks would scoff at soup being offered as a meal, and not to mention, gluten-free! (It is generally a starter to the typical feast).

I first fell in love with this soup in 2008, when my Turkish mother-in-law made it for me early on when my husband I first started dating. (It's funny, this soup is also called bride soup is fed to new brides right before their wedding.) I loved it so much I asked her for the recipe, and show me how to make it.

Fast forward a year later (and dozens of bowls of lentil soup)...I found out I was gluten intolerant, and in 2012, I began to follow a plant based diet. I knew I had to recreate this dish--especially since my hungry husband loves this soup. It even taste just as delicious chilled a la gazpacho.

Vegan and Gluten-Free Turkish Red Lentil SoupServes 4-6

What You'll Need

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water

Pul Biber (garnish)

  • 2 tsp dried mint
  • 2 tsp crushed red peppers

What You'll Need To Know In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent. Then add in the garlic and tomatoes to incorporate. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender). Blend for a few minutes with an immersion blender until smooth. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

The original recipe had chicken broth, butter and flour.  Through trial and error, I have found that the zucchini gives it the constancy that the butter and flour would. This soup is a favorite in my household. I make it on a weekly basis for an easy grab meal.

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

Cuisine:

Turkish, Soup, Gluten-Free

Ingredients

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water
  • vegan and Gluten-Free Turkish Red Lentil Soup
  • *Pul Biber (garnish)*
  • 2 tsp dried mint
  • 2 tsp crushed red peppers
  • vegan and Gluten-Free Turkish Red Lentil Soup

Instructions

  1. In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent.
  2. Then add in the garlic and tomatoes to incorporate.
  3. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil.
  4. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time.
  5. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender).
  6. Blend for a few minutes with an immersion blender until smooth.
  7. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

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This recipe was originally published on my travel blog, Ramblist.com. Follow @valeriefidan and tag your food photos with #letsregal! Photos taken with iPhone; edited in Camera+ and instagrammed.