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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