For raw foodists who are still deeply feeling the patriotic spirit and Miamians who can't stomach dairy products but want to celebrate National Ice Cream Month with the rest of this sunny city, we present recipes for red, white, and blue "ice cream." (They're really dairy-free sorbets, but they'll refresh you just the same.)
The creator behind this delish dessert is Chef Mary B, a Michigan-based raw foodist who shares recipes online and hawks a fun DVD, Raw Fundamentals, for those who need to see her in action.
Here are the ingredients for eight servings of each flavor, because we know you have every intention of sharing with your buddies:
Raspberry Fireworks Sorbet
5 cups raspberries
¼ cup plus 1 Tbsp fresh lemon juice
1 cup water
3-4 packets stevia powder (to taste)
Lemon Sorbet
4 cups fresh lemon juice
2 cups water
8 packets stevia powder (or more to taste)
½ cup agave
Fresh Blueberry Sorbet
4 cups blueberries
¼ cup fresh lemon juice
1 cup water
3-4 packets stevia powder (to taste)
The directions for all the aforementioned are the same, but keep in mind you'll need a high-speed blender, fine sieve, and ice-cream maker. Hey, nobody said this raw food stuff is easy:
1. Place all ingredients for either the raspberry, lemon, or blueberry varieties in high-speed blender. Process until completely blended.
2. Run mixture by pressing lightly on seeds and solids with a spatula through a fine sieve to remove solids. Discard solids.
3. Place mixture in refrigerator to chill, approximately 2 to 4 hours.
4. Once mixture is thoroughly chilled, process mixture in ice-cream maker, following the manufacturer's instructions.
