Probiotic Mixed Berry Sorbet ( No Added Sugar and Dairy Free)

Berries in January? Yup. When the last of the squashes and sweet potatoes we saved from the fall are running low and fresh produce is at it all time low in the house We turn to the freezer and the canning shelves to add some the taste of summer we are missing.
The Star Players

Winter 2013/14 we missed fruit a lot. We ate oranges and bananas and some frozen fruit but for a large family that loves smoothies buying good fruit out of season was just too expensive.
So last summer we picked a boatload of wild blackberries and saved them for these dark winter days. The kids were a HUGE help. Trekking a mile or two through the woods and spending many morning hours picking berries.

Our generous CSA made sure I could save a few quarts of strawberries last June. I was surprised to find that six month later we still had a couple bags of strawberries frozen.

I was out of milk and it’s fermented partners (yogurt and kefir) so I wondered what I could add. I had our simple white tea kumbocha (milder flavor compared to ones made with black or green tea) so I added that for a boost of probiotic and b vitamins.

With A few other additions and the result was too yummy not to share!
With out further delay:

Mixed Berry Sorbet

  • Servings: 4-6
  • Difficulty: easy
  • Print

You can use any frozen berries! Around here we have a discount supermarket market that has a pretty good price on organic berries. 

1 cup of Kumboocha (water kefir or juice or cold tea like elderberry, would work too) 

1 1/2 cup frozen strawberries

1 1/2 cup frozen blackberries

4 frozen bananas (freeze your over ripe bananas for smoothies! Delicious!)

4 large carrots-washed, unpeeled

1 tray of ice

Blend. I use my high powered blender and tamper to blend the ingredients about a minute until it is soft sorbet texture. Depending on blender you may have to blend longer or allow the ingredients to thaw slightly before blending. 



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