I hope your week-end was fabulous and that you’re ready for another round of food?!
Today I’m following on from Friday’s post. We made a banana sorbet. Remember?
You can use any fruit you fancy. I tend not to add ingredients ‘into’ the sorbet or ice cream. I’d rather have the main part of the dish smooth and creamy and add toppings, but of course, the choice is there to do whatever you so wish!
These desserts are called both ice creams and sorbets, because when you work with raw food, food is almost whatever you would like it to be! We are mimicking the ‘real thing’ with healthier options, so you call it whatever makes you happy. 🙂
To define it a little: Some fruits are creamier than others and you may feel that they have more of an ice cream texture – like banana (even though I just called it a sorbet – haha – well, you may not agree with me! ;-)) … you’ll find others lighter on the palate, with similar textures to a sorbet – like mangoes.
Some people like to add chopped dates/nuts and other additions to top sorbets/ ice creams. I use dates in many other desserts, so I don’t tend to add them to these.
Here are a few ideas:
Ice Cream Toppings
Clockwise from Midday:
- Take some rice syrup and mix in cinnamon to taste. Drizzle that over your dessert to add a sticky/sweet addition to the creamy texture, without adding a refined sugar or E colourings and goo!
- Raw Chocolate Nibs (I’m going to be honest and say they’re a little hard on the teeth and bitter for me, but I know people who can eat them straight out of the bag, so I’ve included them here for you, in case you’re a toughie! 😉 ….)
- Raw, Unsweetened Goji Berries (Go carefully with these; they’re really delicious and can be a little addictive!)
- Raw Almond Flakes (naturally sweet)
- Dried Coconut Flakes (I love the crunch of the flakes; you could also use coconut snow or, as it’s also known, dessicated coconut)
- Raw Cereal (A wonderful topping, for a hearty, toffee’ish, toasty crunch!)
