Who is ready for the warmer weather? Hands up! I am for sure, and it’s finally feeling like Spring around here! The weather has been so beautiful I’ve been making more and more recipes with Spring and Summer in mind, including sorbets! I have also been spending more time in the backyard and at the park with the kids, so when we come inside they are always hungry for a nice sweet, refreshing treat! Pineapple and Lemon Iced Tea Sorbet is the current favorite in the house right now!
Not only is it refreshing, but it’s also easy to make and delicious! I have all these different ideas for different sorbet’s, and I will admit, this one I was nervous wouldn’t turn out! It did, however, and turned out good!
Now that the more beautiful weather is upon us, we are starting to think about all the fun things we can do outside! While playing in the backyard is probably the most exciting thing we will be doing in the next few weeks, I want to get the kids in the kitchen and helping out with some of the fun ideas I have planned. Making sorbet is easy, and this one, in particular, was easy and used only a few ingredients. The kids could easily help me make it, and the older ones could probably do it on their own!
- 3 Tablespoons Nestlé Nestea Powder
- 6 Cups Frozen Pineapple Chunks (which was the whole bag!)
- 4 Tablespoons of honey
- 1 Teaspoon fresh lemon juice
- 1/3 Cup water
- 1/3 Cup frozen vanilla yogurt
- 4 Ice Cubes
To make this sorbet work with the iced tea (center), I had incorporated some frozen vanilla yogurt and ice. You don’t have to do this, but I prefer it.
- Dump frozen pineapple chunks into a blender and switch to “smoothie.”
- Add two tablespoons of honey, 1/3 cup of water and mix well
- Pour into cold/frozen bread pan and place in freezer while you work on the middle section
- Place 1/3 cup frozen vanilla yogurt, four ice cubes, 1/2 teaspoon of lemon juice and two tablespoons of honey into blender and blend until a smooth consistency
- Stir frequently to ensure it doesn’t get too much like a liquid
- Once blended and thick (if it isn’t as thick as you’d like, add a bit more frozen yogurt) pour into the middle section of the bread pan
- Place back in the freezer to firm up for 4+ hours. Or, serve immediately if you are like me and like a smoother, creamy sorbet!
I was most excited about the addition of Nestea in a sorbet. Nestea has reduced sugar by 25%, and has no artificial sweeteners, plus it is made with real tea leaves. Nestea also is 29% less Calories than pop and 50 calories per serving.
You can also layer this recipe, or do multiple layers. I loved it this way as the flavors together were so good, It worked really well. My kids thought it was a bit too creamy for them so I did have to freeze it a little longer than I enjoy for them, but it was really a nice treat!
Be warned though it did melt faster than most sorbet’s before I put it back in the freezer. If you let it freeze 4 hours or more, you will be good and have normal consistency.
Using Nestlé Nestea brought a really refreshing, and delicious flavor you don’t often find in sorbet. It tasted exactly like a creamy lemon iced tea – and my kids were really surprised how well the taste was defined.
I have always been a big fan of Nestlé, especially Nestea. I remember back when I was pregnant for Jordan it’s all I would drink when out and about, it was refreshing and always hit the spot. So, using it in recipes has really brought back some fond memories. Being able to Stir Things Up a bit and use something like Nestea in a sorbet recipe is unique, and fun.
Do you have any fun Spring recipes including Nestea or any you’d like to try by putting a Nestea spin on them?
Disclosure: This post was sponsored by Nestlé. The opinions are completely my own based on my experience.