Summer is officially here: BBQ season has begun, the sun is beating down, and the 4th of July is just around the corner. Our recipe this week will not only help you beat the summer heat, but celebrate the red, white, and blue! It includes simple ingredients including strawberries (the red), blueberries (the blue), and almond milk (the white). An easy, quick sorbet recipe that will satisfy any dessert lover. This is perfect to serve at your 4th of July party or any hot night during the next few months.

Vegan Patriotic Sorbet

Prep Time: 20 Minutes    

2 Cups Organic Frozen Strawberries
2 Cups Organic Frozen Blueberries
1/4 Cup Organic Almond Milk

2 Tbsp Organic Maple Syrup

Leave out the frozen blueberries and strawberries to thaw for about 10-12 minutes. You don’t want them to be completely defrosted, just enough so they will still break apart. Pour them in a food processor or blender and use the pulse feature until the berries start to beak apart. Add in the almond milk and pulsate some more, until mixed. Next add in the maple syrup and blend/process for 2-5 minutes or until completely smooth. Serve immediately or store in the freezer for a later treat.

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