Raspberry sorbet:
Ingredients:
10 ounces frozen raspberries
6 ounces fresh raspberries
2-4 teaspoons agave (based on preference)
Steps:
1) blend all ingredients
2) add as much agave as you would like (between 2-4 teaspoons is best)
3) spread mixture evenly in a loaf pan and freeze for around 2 hours or until it reaches sorbet
consistency (make sure to stir sorbet every 30 minutes)
Ingredients:
10 ounces frozen raspberries
6 ounces fresh raspberries
2-4 teaspoons agave (based on preference)
Steps:
1) blend all ingredients
2) add as much agave as you would like (between 2-4 teaspoons is best)
3) spread mixture evenly in a loaf pan and freeze for around 2 hours or until it reaches sorbet
consistency (make sure to stir sorbet every 30 minutes)
Lemon Italian ice:
Ingredients:
2 cups ice
1/2 cup freshly squeezed lemon juice (around 4 lemons)
1 tablespoon lemon zest
4 tablespoons agave
Steps:
1) blend all ingredients
2) spread mixture evenly in a loaf pan and freeze for around 2 hours or until it becomes solid yet
still easy to scoop (make sure to stir every 30 minutes)
Ingredients:
2 cups ice
1/2 cup freshly squeezed lemon juice (around 4 lemons)
1 tablespoon lemon zest
4 tablespoons agave
Steps:
1) blend all ingredients
2) spread mixture evenly in a loaf pan and freeze for around 2 hours or until it becomes solid yet
still easy to scoop (make sure to stir every 30 minutes)
Mango lime sorbet:
Ingredients:
10 oz frozen mango
1 tbs agave
Juice and zest of 3 limes
Steps:
blend all ingredients
spread mixture evenly in a loaf pan and freeze for around 2 hours or until it reaches sorbet
consistency (make sure to stir every 30 minutes)
Ingredients:
10 oz frozen mango
1 tbs agave
Juice and zest of 3 limes
Steps:
blend all ingredients
spread mixture evenly in a loaf pan and freeze for around 2 hours or until it reaches sorbet
consistency (make sure to stir every 30 minutes)