Raspberries are by far my most favourite berry. Thank you to one of our local farmers for picking 2 fresh 5lb boxes this month – they are both sweet and slightly tart – a perfect combination for Sorbet.
In addition to being high in fibre ( that’s 8 grams of fibre per cup!) and heart-healthy, raspberries are remarkably rich in antioxidants. These compounds protect your cells from damage caused by free radicals. Free radicals are unstable molecules that can accumulate in your body and contribute to oxidative stress, which is linked to various chronic diseases. Key antioxidants found in raspberries include:
- Anthocyanins: Pigments that give raspberries their red color and provide numerous health benefits
- Ellagic acid: A polyphenol that may have cancer-fighting properties
- Lutein and zeaxanthin: Carotenoids important for eye health
- Quercetin: A flavonoid with anti-inflammatory properties
- Vitamin C: A potent antioxidant that supports immune function and skin health
Ingredients
- 1 cup (240ml) Organic Soy Milk (or milk alternative)
- 1/3 cup (80ml) Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1 lb (454g) Frozen Raspberries.
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Select the frozen dessert program to start the blender and allow the program to complete using the tamper to press ingredients toward the blades. (my Vitamix is very old so there is no program – I just blend!)
- In about 30 to 60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not overmix or melting will occur. Serve immediately. If you feel like you have over mixed, then put the blender in the freezer for 20-30 minutes. Remove and gently with a spoon.
Tip: When freezing very ripe local raspberries, it’s best to use an ice tray. Multiple small cubes of berries (about 1 and a half standard ice cubes trays for this recipe) will make it much easier to blend in the Vitamix or another high-powered blender.
