Sorbet is one of the best desserts for summer. Not only is it light and cold, but to make the freshest, most delicious fruit sorbet, you need to only go to your local farmers market and grab whichever fruit is in season. Strawberries, blueberries, peaches, blackberries, raspberries – you name it! And it’s vegan AIP compliant!
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If you are unable to go to your local farmer’s market, don’t have one near you, or want to hasten the process, just buy some frozen organic fruit from your local grocers. If you go the fresh fruit option, you will want to freeze it overnight before using them in this recipe. So wash them, peel and chop (if necessary), and put in a container and freeze.
Vegan, Gluten Free Organic Fruit Sorbet without an Ice Cream Maker
2 cups of prepared frozen organic fruit(s) of your choice
2 1/4 cup water
1/2 cup agave nectar (use maple syrup for vegan AIP or even if you just prefer it to agave)
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*Receipts will come from ISIPP.
Blend all ingredients on the highest speed of your blender until the mixture is thoroughly mixed and smooth. Pour the mixture into an ice cube tray and freeze for several hours, to overnight, until completely frozen. Place frozen cubes in a food processor and puree until a smooth, sorbet consistency. Serve and enjoy!
This recipe is great for experimentation so don’t feel that you need to limit yourself to one type of fruit. Any combination you love, such as blueberries and strawberries, peaches and blackberries, and raspberries and cantaloupe, would be perfect. You can also get creative by replacing some of the water with lime or lemon juice. We’d love to hear what you come up with!
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