Strawberries and bright vibrant colors remind me of spring
and summer and right now, I’m so excited about spring!
This is the time of year
when I’m craving a change of seasons – winter can start to feel so long and dreary
in the Northwest.
Some people put flip flops on to signify they’re ready for
spring. Others wear brightly colored clothes. Me, I make food that shows my
devotion to sunshine and blue skies.
Adding flowering plants to enliven my home
is another favorite tactic of mine:
Today, I hope to brighten your day and lift your spirits
with a tasty, refreshing, and pretty darn healthy treat! Strawberries and
bananas are such a classic flavor combination; there is no point in trying to
reinvent the wheel. It’s light and delicious; you’ll be transported to sunny
skies with every spoonful.
Please enjoy this sunshine in a bowl!
Yields: 4 – 6
- ½ cup water
- 1 banana
- 10oz (283g) about 2 rounded cups whole frozen strawberries
- ¼ cup brown rice syrup (or sweetened to taste)
- 3 cups ice
Allow the strawberries to thaw for 5 to 10 minutes.
Add all ingredients to a high powered blender.
Blend starting at a slow speed, gradually increasing the
speed for about 20 seconds. Stop and occasionally stir or use a tamper to help
combine ingredients in the blender. Stop blending when it becomes thick and
mixed together. * It is very important
not to over mix to prevent melting.
Note: Although the sorbet can be stored in the freezer it is
much better made fresh. Try making a half recipe for fewer servings.
To Print, Email, or Text recipe click here.
With love, gratitude,
and bright warm vibes,