Daiquiri Ice Sorbet
15 mins +24 hrs
What you are creating
Summer is all about good eats and sweet treats, right? This recipe is amazing in the summer but equally wonderful anytime of the year!
Our Daiquiri Ice recipe is nostalgic of the kind you may have enjoyed as a kid at Baskin and Robins. It’s a refreshing sorbet, easy to make and we’ve replicated it using just 5 ingredients. It's great in the summertime and can be colored or left natural as we opted to do. We also choose to use rum bakery emulsion from LorAnn oils, but you can use rum extract. Along with the bakery emulsion we used food grade Citric acid which is a natural fruit acid. You can omit the Citric acid, but we found that it really enhanced the taste of the rum bakery emulsion.
We also felt that making Daiquiri Ice gave us the perfect reason to test out the sorbet function on the Ninja Creami. We are pleased to report that the Ninja Creami was not only super easy to use, but we loved how it “Sorbetified” our Daquiri Ice creating a smooth, delicious frozen treat texture. The hardest part was not eating the entire container!
Juice the lemon and combine all ingredients into a saucepan. Cook until the sugar disolves about 5 mins.
Let cool to room temp and place in either an ice cream machine or if using the Ninja Creami pour ingredients into a Ninja Creami cup and freeze for 24 hours before placing it into the creami blender cup.
Sorbetify it using the Ninja Creami sorbet function.
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Frozen Dessert, Sorbet, Ice Cream