Mini Orange Pumpkins with Raspberry ‘Blood’ Sorbet

Prep Time:25 mins, Cook Time: 0 mins , Total Time: 25 mins

October 23, 2014

Eat Your Veg | Mini Orange Pumpkins with Raspberry 'Blood' Sorbet

Halloween food tends to be a little on the yak side for my liking, usually high in sugar or bad fats, a  liberal use of colourings and way too many additives. But it doesn’t have to be that way. I’ve a couple of ghoulish yet particularly healthy recipes I’m going to share with you.

First up today my orange mini cut out ‘pumpkins’ filled with a ridiculously simple instant ‘blood’ raspberry sorbet. A great little Halloween party piece and I have to admit my kids were suitably delighted so well worth the little effort that they take. They also store perfectly well in the freezer so can be handily made in advance for your Halloween guests. And the sorbet really is a cinch, literally throw some frozen raspberries in a food processor with a little honey and let it do it’s whizzing magic for as long as it takes to achieve a smooth sorbet. And a particularly delicious sorbet it makes too, perfect for an instant pud any time of the year and not just for halloween. It would actually make a fine accompaniment to a rich choccie dessert.

And thanks so much to Sykes Cottages for inviting me to take part in their ‘healthy Halloween’ event, I’ve thoroughly enjoyed the challenge!.

Eat Your Veg | Mini Pumpkins with Raspberry 'Blood' Sorbet

The Good Stuff:

Raspberries, Oranges



Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Halloween, Sorbet Fans



Notes:

Use convenient, and cheap, packs of frozen raspberries
You could replace the honey with agave nectar if you wish
Serve the sorbet on it’s own for an instant pud or as an accompaniment to a rich choccie dessert



Special Equipment:

A food processor, a sharp narrow knife



Mini Orange Pumpkins with Raspberry ‘Blood’ Sorbet

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Ingredients Prep Time:25 mins, Cook Time: 0 mins , Total Time: 25 mins

4 oranges
350g frozen raspberries
3 tablespoons honey

1) Slice off a thin strip from the bottom of each orange so that they’ll stand up. Using a sharp knife carefully cut out a mouth, nose and eyes. Now cut off a top lid and hollow out the orange flesh as best you can. Retain the juice and flesh to use in a smoothie or juice.
2) Place the frozen raspberries in a food processor with the honey. Whiz on the highest speed until you have a smooth sorbet. This may take several minutes.
3) Spoon the sorbet into your orange pumpkins and replace the orange lid. Freeze until ready to eat.
And that really is all there is to it!

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7 thoughts on “Mini Orange Pumpkins with Raspberry ‘Blood’ Sorbet

  1. Louisa

    Thanks Kate, I actually deliberately set out to not make any sweet treats as there’s just too much at Halloween. And the honey works really well in this sorbet and imparts a nice gentle flavour.

    Reply

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