Saturday, March 6, 2010
- 1 frozen banana, peeled
- 1/2 fresh or frozen pear, cubed and cored
- 1/2 cup frozen or thawed whole aronia berries (plus a few extra for garnish)
- 1 TBS of raw clover honey
- 1/2 cup soaked, hulled, raw sunflower seeds
- 1/2 whole vanilla bean
- 1/2 cup frozen coconut mylk
- 1 to 2 TBS of Raw White Honey or Clear Agave Nectar (to taste)
Blend until smooth, pour over the aronia berry sorbet, return to the freezer until firm. Top with thawed aronia berries.
(I created a marble effect in the topping using some of the juice from the frozen berries)
This will be amazing with fresh mint when it starts to peek through the snow any day now!
We will be featuring Steve's local aronia berries at our next distribution night. I'll keep you posted.
They are also great salad toppers! A teaspoon of these lovely dark tart berries is the antioxidant nutritional equivalent to a shot of Monovie (which retails for $35 a bottle!) Yikes.
If you like, sign up to "be a follower" of this blog and you will be automatically up-dated when I post more recipes about aronia berries. I'm having a blast experimenting with them. Here are a few tips I can share: If you are using in smoothies, add a little raw honey to bring out the rich tannins! Mixed well with pears, apricots, apples, bananas, cherries, and blueberries. Goat yogurt, if you partake, is a wonderful base for frozen aronia custard. Just mix a whole vanilla bean, 1/2 cup of aronia berries, (frozen or thawed ) a little clean-source water and ice in the Vitamix. Blend until smooth. Add plain organic goat yogurt to taste. I like it tart, so I add lemon. If you like it sweet, add honey or agave. You can "drink" it or set it in the freezer until it firms into a spoon-able ice-mylk consistency. YUM! [Photos TK. My family woofed it down before I could get picture! I love them!]