As the days get hotter and hotter, baking popovers for snack won’t really cut it anymore. Nowadays, if I can avoid baking, I’ll do it. No bake foods and cool treats are on the menu for me. That’s why I love making this raspberry banana sorbet. It takes less than 5 minutes to prepare, which I absolutely love, and you literally only need 5 ingredients to make a delicious snack or dessert to help you beat the heat.
You are going to love this easy sorbet. Try not to get brain freeze scarfing it down, because everyone knows there’s nothing worse than brain freeze when you’re trying to enjoy a nice, cool sorbet.
So what are those five ingredients you ask? Apple juice, a banana, baby carrots, raspberries, and ice. I always recommend organic ingredients if you can get them. The raspberries are going to need to be frozen, as this helps the dish be a sorbet instead of a fruit drink. You can get organic frozen raspberries in the freezer aisle of your local health food store, like Whole Foods.
I usually just blend everything but the ice first (mostly to break down those carrots) and once everything’s all smooth and happy, I add the ice a 1/2 cup at a time. You can add more or less ice to your liking, but 1 1/2 cups of ice works best for me.
Here’s the recipe:
- ½ cup apple juice
- 1 banana
- 5 baby carrots, cut in half
- ¾ cup frozen raspberries
- 1-2 cups ice
- In a blender, combine all ingredients except the ice. Blend on high speed for 1-2 minutes, or until smooth.
- Add the ice and blend again on high speed until the ice is broken down and the mixture is thick. Serve.
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Yum! Sounds delicious and with such healthy ingredients. Thanks for sharing on Real Food Fridays Blog Hop!
Hi Margaret Anne,
What a mouthwatering treat you have created! Your photos are so enticing and your recipe is easy to follow! I can’t wait to make this! The carrots are a healthy surprise ingredient for me! I am so delighted that you shared this vegan banana raspberry sorbet recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop! We appreciate it!
This looks so good and your photo is beautiful. Can it be put in the freezer or do you have to eat it right away. I’m visiting from Healthy Happy Green and natural blog hope. Now following you on G+ and twitter..
Thanks Judee! I’ve never frozen it before because usually I can’t wait to eat this awesome sorbet. But if you try it, let me know how it goes!
Hi Margaret Anne, I recently found out that baby carrots (store bought ones) are bleached with a chlorine bath in the cleaning process (the EPA says it’s safe). I would try your recipe and use a full size organic carrot.. I wouldn’t give baby carrots to children either.
Nancy Andres, Health & Lifestyle Writer, Author
Thanks for letting me know Nancy. I didn’t know that about baby carrots, so I will definitely be using organic full size carrots (or home-grown carrots) in the future.
Info about baby carrots:
http://www.100daysofrealfood.com/2012/12/11/the-truth-about-baby-carrots/
I love that this uses carrots. A fun little way to get another vegetable into my kids (and husband!). Thanks for linking up at Simple Meals Friday. Your photographs are gorgeous!