This recipe has a fabulous flavor, and goes great in the Gluten-Free Graham Cracker crust, or can be frozen into popsicles, or just in a freezer-safe dish. If you like chunky sorbet make as instructed below, or the mixture can be blended before freezing for a smooth texture. Enjoy!
Fruit Sorbet
3/4 c. orange juice
1/3 c. honey
1 ripe banana, diced
1 c. fruit, diced (peaches, strawberries, raspberries)
1/2 c. crushed pineapple, drained
1 c. coconut milk yogurt
In a large bowl, whisk honey into orange juice. Add banana, diced fruit, pineapple and coconut milk yogurt. Starting out slow, beat until creamy. Pour into gluten-free graham cracker crust, or freezer safe pan and freeze.
Fruit Sorbet
3/4 c. orange juice
1/3 c. honey
1 ripe banana, diced
1 c. fruit, diced (peaches, strawberries, raspberries)
1/2 c. crushed pineapple, drained
1 c. coconut milk yogurt
In a large bowl, whisk honey into orange juice. Add banana, diced fruit, pineapple and coconut milk yogurt. Starting out slow, beat until creamy. Pour into gluten-free graham cracker crust, or freezer safe pan and freeze.
1 comments:
We love So Delicious coconut milk yogurt at our house, and this sounds great! I'm going to make it for my gluten and dairy-intolerant DD.
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