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Today’s recipe is frozen fruit sorbet. We made cherry sorbet today with cherries we picked yesterday at a local orchard. It’s a perfect cold treat for hot Summer days. And no inflammatory ingredients, just pure fruit. How good is that? Healthy and delicious. Now that’s our kind of treat!
And that’s what we keep finding. There’s really no having to “do without” by eating WFPB. There isn’t anything we miss from the standard diet we grew up with, and we can’t believe how good our food tastes and how amazing we feel. It’s the best!
To Your Amazing Health,
Connie and Bill
Fruit Sorbet
Fruit Sorbet (Makes 6 servings)
- 4 cups frozen fruit
- ½ avocado (optional)
You can freeze your own fresh fruit after removing the pits or cores and sprinkling lemon juice over them to maintain their color. Or you can use frozen fruit from the store.
Put the frozen fruit in your food processor and whir until smooth and creamy. I often pulse it, scrape down the sides and break up any large frozen chunks that haven’t blended in yet to get it nice and creamy.
It’s that simple.
If you want it a little richer and creamier, you can add 1⁄2 avocado at the beginning to blend in with the frozen fruit. But if you’re wanting to watch your weight, leave out the avo. It’s great with just straight fruit.
With the fruits that are more tart like raspberries or kiwi, I often take that edge off by adding:
- 1 tablespoon maple syrup
- 6 drops liquid stevia
Frozen fruits we’ve used for sorbet:
- Strawberries
- Raspberries
- Blueberries
- Cherries
- Mango
- Kiwis
- Peaches
- Grapes
- Pears
- Apples
And we sometimes top the sorbet with a little something to add interest:
• Shredded coconut • Chopped nuts • Chocolate crumble (see below)
Chocolate Crumble Topping
- ½ cup almonds
- 2 dates
- 2 tablespoons cacao powder
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 6 drops liquid stevia
Add all the ingredients in a food processor and process until chopped to the fineness you like.