This is it, the moment of truth – has consuming sugar dulled your sensitivity to sweetness or are your taste buds in top shape?
Yes, taste buds can be trained. The less sugary foods you eat the more sensitive to sweetness you become and the less sugar you need to satisfy your sweet tooth.
Imagine looking at a mouthwatering dessert and not feeling powerless to resist eating it. Instead of saying “I want more”, you say “I’ll pass” and you truly mean it. This dessert tastes too sweet to you and you are not craving it.
Believe me this can be done with a little bit of effort. I know this because I have done it successfully with tapering and food swapping. Taper the sugar, every time use less and less until you find the minimum sweetness to make the food enjoyable. Raw honey, date syrup, coconut blossom sugar etc. have healthy nutrients, but they are primarily made of sugar, so one has to taper on those too. Swapping foods helps a bunch. Swap dried fruits for fresh ones and milk chocolate for dark chocolate with more than 70% cocoa.
Eating less sugar is really a big one for your health and for your waistline. So this is totally worth it!
This Raspberry Sorbet is the perfect test on how trained are your taste buds for sweetness. Raspberry is one of the fruits with low sugar content, so let’s see how much sugar do you need in order to enjoy this recipe.
We are going to make 4 cups of sorbet. The first one with 1 Tbsp honey, the second one with 1 tsp, the third one with 1/4 tsp and the last one without honey and see what tastes good.
For this we need: 4 cups of frozen or fresh raspberries, honey, half a lemon and one cup of water.
If the raspberries are frozen, let them thaw for 5-10′ before processing them.
Repeat the following for 4 times:
Put one cup of raspberries, 1/2 tsp lemon, honey (1 Tbsp/1 tsp/1/4 tsp or none) and 1/4 cup of water in the blender. Blend for couple of minutes until all ingredients are smooth, then pour the content into a freezing container.
After you have made the 4 cups of sorbet, try all of them. Which one did it taste the best? I went for the one with 1 tsp.
Repeat the test again with the sorbet frozen, this because frozen sugar tastes less sweet.
Have you ever tried a melted ice cream? It is extremely sweet!
Freeze for minimum of 6 hours. Before enjoying the sorbet, take it out of the freezer, if it is totally frozen let it thaw for 10′. Cut it on few pieces and put it in the blender again.
Blend for couple of minutes until it looks like this. Serve immediately.
For 4 coups of sorbet:
- 4 cups of frozen or fresh raspberries
- half a lemon (½ tsp lemon juice in each cup of sorbet)
- honey (1 Tbsp + 1 tsp + 1/4 tsp) or none
- 1 cup of water (1/4 cup of water for every cup of sorbet)