Summer Recipes

August 1, 2011

Summer Sorbet

4-6 frozen Bananas (peeled)
2 fresh bananas
1 box frozen blueberries
1/2 box fresh blueberries
fresh ground nutmeg
1 tsp. lemon zest
fresh spearmint leaves (for garnishing)

In a food processor with 'S' blade, process 1/2 of the fresh and frozen bananas with a bit of lemon juice until blended as sorbet. Stir in lemon zest to taste at end. Put into a parfait glass.

Repeat process in food processor with the remainder of the fresh and frozen bananas, add the fresh and frozen blueberries (keep some fresh out for decorating) garnish with fresh fruit and spearmint leaves and fresh ground nutmeg on top.

8-12 hours to freeze fruit
20 minutes to prepare
4-6 servings


Watermelon Sorbet

4 Cups watermelon - deseeded, removed from rind and cubed
Juice of 2 limes

Pour the lime juice over the watermelon. Freeze for 8 hours and then put through the juicer. Serve on a hot day with a good book / friend.


Melon Sherbet

CUT UP
flesh of 1 medium cantaloupe into chunks and freeze until solid in a plastic bag.

BLEND or FOOD PROCESS
the melon chunks, 1 tsp grated lime peel, and 2 Tbsp honey (or to taste). Continue blending until the sherbet becomes smooth and fluffy.


Place the mixture in chilled sherbet glasses (or any bowl you prefer) and serve immediately. If necessary, this sherbet can be made just before the meal, then returned to the freezer to keep until dessert time.

Serves 4.


Carob Avocado Ice Cream

1 Avocado
1 Banana
Juice from 2 oranges
1 Tbs raw carob (should be a very light brown)

Blend all and freeze. Take out of freezer and re-blend (or eat as is if you just can't wait!)



Vegan Strawberry Ice Cream

from the book Vice Cream by Jeff Rogers

August 6,2011

What You Need:

1-1/4 pounds fresh strawberries, hulled
1 cup young coconut water
1/2 cup raw cashews or cashew pieces
3/4 cup organic pitted honey dates

What You Do:

1. Run the strawberries through a juicer* to make 2 cups of juice.
2. Combine the coconut water and cashews in a blender and process
on high for at least one minute or until silky smooth. With the
motor running, gradually add the strawberry juice and dates and
blend until smooth. Place the blender in the freezer for 40 minutes
to 1 hour or in the refrigerator for a minimum of 1 hour or up to
overnight.
3. Once the mixture is well-chilled, pour into an ice cream maker
and freeze according to the manufacturer's instructions. Serve
immediately or transfer to an airtight container and store in the
freezer until ready to serve.

* If you don't have a juicer you can blend the strawberries in the blender and then strain the mixture through a nylon sprout bag.