It’s almost the week-end. And another glorious week of weather behind us in the London area!
Soooooo lovely to see vibrant colours and blossoms again!
Today, I’d like to share a super simple raw dessert idea that I learned in Thailand when on my inaugural visit in 2009.
Relaxing outside a humble jungle house, my first ‘raw food lesson’ took place at a vast wooden table, protected from jungle rain (which we didn’t see!) by a beautiful, hand crafted bamboo roof.
To be honest, it couldn’t have been more magical.
I returned to home soil with fresh eyes and a host of ideas on how to change the way I ate.
One of the recipes Ta suggested was as delicious as it was simple and I’ve used it ever since, for a cooling dessert or refreshing treat. Isn’t it great when a treat is giving your taste buds a tantalising tickle and also food that’s part of a healthy diet? 🙂
Gather Your Goodies
Bananas/ Mangoes/ Pineapple/ or Raspberries
or … any fruit you love that you’d like to use to make a sorbet!
It’s Action Time!
- Chop your chosen fruit into small chunks and place it in a zip lock bag in the freezer.
- Leave there until frozen.
- I use two methods for making sorbets this way.
- I either take completely frozen fruit and use the mini bowl of my food processor and pulse until the fruit is sorbet consistency. Or, if the fruit is partially frozen, I pop it through my juicer, using the mincer attachment and a perfect sorbet emerges through the chute in seconds!
- Either way, the result will be a perfect, refreshing sorbet with no added sugar, or just a little natural sweetener to taste, if you need it.
Ooh, Really?!
Next week, I’ll share some ridiculously simple toppings for these sorbets that will have you wondering why you ever reach for bottles full of dubious ingredients. Stick with me, kid. 😉
Oh. And have a fantabulous week-end!
Which fruit sorbet are you going to make first?!
