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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 raspberries¼ cup plus 1 Tbsp fresh lemon juice1 cup water3-4 packets stevia powder (to taste)
Lemon Sorbet
4 cups fresh lemon juice2 cups water8 packets stevia powder (or more to taste)½ cup agave
Fresh Blueberry Sorbet
4 cups blueberries¼ cup fresh lemon juice1 cup water3-4 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.
