Pink Lemonade Vegan Sorbet
It’s the most wonderful time of the year - raspberry season! Every year for the month of July (and if we’re lucky, the first week of August) our backyard raspberry bushes explode with the most delicious Golden Raspberries. These are a different type of raspberries, usually orange in colour with a bit more of a creamy, milder flavour. I grew up eating them every summer, so to me they taste like home.
While my family tends to use up most of our raspberries as a topping for ice cream and yogurts (our ice cream intake significantly increases throughout the month of July), I decided that it was time to make an ice cream with them instead of reserving them as a topping.
This vegan banana-based sorbet is a perfect light dessert for summer! Upon tasting it, I felt like I was sipping a pink lemonade on a patio on a hot summer day. I used my backyard Golden Raspberries, but you can use any type of raspberries for this recipe. I also incorporated some mint leaves because I’m trying to make good use of our overflowing mint. It’s optional, but it does add a nice refreshing bite to the dessert.
Is there a specific fruit or vegetable that you grew up with that tastes like home to you? I’d love to hear about it.
Pink Lemonade Vegan Sorbet
Serves 3
Time: 5 minutes to make, 5 hours to freeze
Ingredients:
4 bananas
1/2 cup to 1 cup of raspberries
2 tbsp of agave syrup (can sub for honey or maple syrup)
2-3 tsp of lemon juice
1 handful of mint leaves (amount depends on flavour preferences - start with around 5-7 leaves, add more if you would like the mint flavour to be stronger.)
To Make
Slice and freeze the bananas in a bag or container (takes approximately 2-3 hours to freeze)
Once the bananas have frozen, mix all ingredients in a blender or food processor.
Pour into a container and freeze (takes 3-4 hours)
Once frozen to your preference, serve!
