Paleolithic Raw Food Recipe
Rainbow sorbet is a truly delicious dessert for anyone - raw diet or no! Kiwifruit, strawberries, pineapple and bananas with mint make a very refreshing sorbet.
4 frozen peeled kiwifruit
1 box frozen strawberries (tops cut off)
1 frozen pineapple (peeled, sliced)
6 frozen bananas
4 to 6 fresh mint leaves
3 fresh bananas
Freeze fruit 8 to 12 hours ahead of time.
In food processor with "S" blade: blend 2 frozen bananas, kiwis, mint and 1 fresh banana in food processor. This is the first layer. Put into a parafait glass, place in freezer.
Second layer: in food processor, blend 2 frozen bananas with frozen strawberries and one fresh banana. This is the second later, put on top of first layer, return glass to freezer.
Third Layer: in food processor, blend 2 bananas, frozen pineapple, and one fresh banana and put on top of second layer, garnish with fresh mint and serve immediately.
- You can just make one layer and eat that. Each layer can be eaten separetely, on it's own. Any fresh fruit can be used, keeping banana as the base.
- Sorbet can be prepared with several machines. The vitamix does fine. The champion and the Green Power can do this as well, using the solid 'blank'.
Yield: 4-6 servings
Extra: Sorbet Terrine
Tip: Substitute any sorbet and ice cream flavor combinations.
Line a 9-by-5-inch loaf pan with foil. Spread with 1-1/2 cups (of three cups total) strawberry sorbet. Top with 1/3 cup (of 2/3 cup total) coarse gingersnap crumbs, 1-1/2 cups each fat-free vanilla ice cream and mango sorbet, the remaining gingersnap crumbs, and strawberry sorbet. Freeze. Remove from freezer a few minutes before serving. Remove from mold and slice. Garnish with fresh strawberries and fresh mint if desired.
Freebie: Printable Frozen Treats Recipe Cards
Two free printable recipe cards in one PDF file! No catch - just click the pic to make them yours!