3 cups frozen raspberries
a small pinch of lemon zest
1 1/2 cups brown rice syrup (or 1 cup amber agave syrup)
1/2 cup water
(if using the 1 cup of agave, use 1 cup water)
(Prepare your ice cream maker in advance.)
Combine rice syrup (or agave), and water in saucepan over medium heat. Cook over medium heat until flavors blend – about 10 minutes.
Strain and set aside to cool slightly. You want it to be warm, but not boiling.
When cooled, combine your liquid and frozen raspberries in a blender or food processor.
Pulse until the mixture is very smooth.
Strain the raspberry mixture through a fine mesh strainer to get out all seeds and remaining solids. This will take a little effort. It helps to push mixture through with a rubber spatula.
Mixture should be cool from the frozen raspberries, but if it is warm, put in the the refrigerator to cool for an hour.
Once the mixture is cooled, start up the ice cream maker and add in the mixture with the pinch of lemon zest.
Once your sorbet becomes the consistency of soft serve, you’re done.
Serve immediately, or freeze overnight in an airtight container for a more solid sorbet.
Heart-Shaped Chocolate Chip Cookies
There are dozens of vegan cookie recipes on the internet, including chocolate chip ones. Just shape each into a heart before baking.
Here is one of our chocolate chip cookie favorites, with a shout out of thanks to Christina Pirello….
Cynthia & David Briscoe
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