Last week we were enjoying a lovely burst of spring weather with lots of outdoor activities, and what better way to end a warm spring-like day than with sorbet? (You can also sneak in some veggies for that family member who refuses to eat them.) Read more for a simple blender berry sorbet recipe.
BLENDER BERRY SORBET
1 + 1/4 cup almond/coconut milk (you can even use water)
1 cup frozen raspberries
1 cup frozen blueberries
1 cup frozen strawberries
1-2 oz Evergreen Wheatgrass Juice
The key to blender sorbet is that roughly 1/4 of the ingredients must be room temperature, and the other 3/4 must be frozen. To keep it simple, I usually make sure that the 1/4 is the liquid I choose as the base for the sorbet.
Pour in the liquid and any other non-frozen ingredients. In this case the non-dairy milk or water.
Add in the frozen ingredients (berries & wheatgrass).
Blend until smooth.
Serve and enjoy!