summer berry sorbet

shown with mum's shortcake

Some recipes give instructions to cook the berries down before mashing & freezing. Our whole goal was to eat more raw food so we skipped that step.

Sorbet

• .5 cup strawberries
• 3 cups raspberries
• .5 cup mulberries
• .5 cup water

• whipping cream
• vanilla extract

Prep

• Throw all berries into food processor & blend into puree. Add water & optional .25 cup sugar (if raspberries are especially tart). 
• Pulse to blend & pour into freezer-safe container. Freeze 12 hrs.
• Thaw 30 minutes at room temp or 2 hrs in fridge before attempting to scoop.
• Whip cream with vanilla extract to top.

Shortcake (adapted from this one)

• 2 cups flour
• 4 tsp baking powder
• .75 tsp salt
• .3 cups raw sugar
• 2 Tbsp butter
• 2 Tbsp shortening (can sub coconut cream)
• .75 cup half & half
• melted butter to brush shortcakes

Prep

• Heat oven 400 F.
• In a large bowl, combine flour, baking powder, salt & sugar. Cut in butter & shortening/coconut cream. Mix in half-&-half. 
• Drop by large spoonfuls onto a baking sheet. Brush with melted butter & sprinkle with sugar. Bake 15 minutes or until brown.
• Cool and eat!