Sweet, creamy, and packed with antioxidants—What more could you ask for? Wait, did I mention this can be made dairy-free?
- 6 cups fresh or frozen and thawed berries
- 1/8 cup lemon juice
- 1/2 cup soy milk
- 1/3 to 1/2 cup honey
- 1/4 teaspoon salt
- Low-fat Greek vanilla yogurt (optional)
- 1. In a food processor, combine berries, lemon juice, soymilk, honey and salt; puree until smooth. Cover and refrigerate until chilled.
- 2. Transfer to an ice cream maker and process according to directions. Serve immediately as is, or blend 1/4 cup yogurt into each 1-cup serving of sorbet for a creamier flavor and texture.
- Makes 1 quart