About a month ago we celebrated “National Ice Cream Day” which happened to fall on my birthday. And with all that ice-cream tasting, I was inspired to make a little ice cream creation of my own!
This is a really healthy alternative, that has no added sugar, is dairy free and oh so yummy!
And because I am really low maintenance when it comes to kitchen activities, this one is super quick and easy to make! Being Friday, I thought this would be a fun thing to share, to get geared up for the beautiful weekend ahead!
Let me know how yours turns out, in the comments and feel free to share with your friends!
HOMEMADE RASPBERRY SORBET
1/4 punnet frozen strawberries
1/2 punnet frozen raspberries
1 frozen banana
a dash of orange juice
half cup of water
mint leaves to garnish
Place strawberries, raspberries, banana, and orange juice in the blender. Blend together, then gradually add the water, 1 tablespoon at a time, until all ingredients are combined. Depending on how powerful your blender is, you may find the fruit clumps together, so adding the water gradually helps to move the fruit about and combine.
Once blended serve in little cups, we put some whipped cream on the bottom, then a nice scoop of the sorbet. Garnish with a mint leaf and raspberry and serve. It tastes great with the whipped cream but is equally a wonderful treat on its own!
With the frozen fruit, we prefer to buy fresh strawberries and raspberries. Wash strawberries and raspberries and drain. Cut strawberry tops off and lie flat one by one in a ziplock bag and freeze. This way you will only take out the amount you need, and they won’t freeze together.