It is so freaking hot here.
Is that how all my blog posts start lately?
Until this heat wave passes, I will be living on blender ice cream – which isn’t a terrible diet since it’s fruit, fruit, more fruit, and a hint of stevia. And maybe a smidgen of vegetables thrown in.
I snuck some tomatoes into this sorbet. You don’t have to, but I like how they give the sorbet a bit of earthiness to balance out the sweetness of the cherries.
- 1 scant cup frozen pitted cherries
- 1 generous cup frozen strawberries
- 2 or 3 frozen red cherry tomatoes
- 3 tablespoons light coconut milk
- ¼ teaspoon or 1 packet Truvia (optional)
- pinch ground cloves
Put everything in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following your blender manufacturer’s instructions. Use the blender’s tamper to force the ingredients into the blades as it blends. If your blender doesn’t have a tamper, turn the power off every 15 seconds to prod the chunks toward the blades and the smooth stuff away with a wood or plastic spoon. Remove the spoon, put the lid back on and star the motor up again. Blend until smooth (30 seconds to a minute in a Vitamix), but don’t overblend or it will start to melt.
Scrape from the blender when it’s about the consistency of soft-serve. I use an ice cream scoop to make it pretty. If you want a firmer ice cream, stick your ice cream scoops in the freezer for a couple minutes before serving.