Mimi Clark, founder of Veggie Gourmet, provided us with this wonderful Mango Raspberry Sorbet with Sprinkelz™ recipe, featuring our Let’s Do…Organic® and Let’s Do…® Sprinkelz™ .
Mango Raspberry Sorbet
- 1/2 cup organic orange juice
- 1/2 cup organic frozen mangoes
- 1/2 cup organic frozen raspberries
- 2 – 4 Tblsp. Wholesome Sweeteners Organic Blue Agave Syrup
- Let’s Do…Organic® Sprinkelz™
- Let’s Do…Organic® Organic Sugar Cones
1. Freeze orange juice in an ice cube tray.
2. Place frozen orange juice cubes in a VitaMix or a heavy duty blender.
3. Add frozen fruit and agave to taste. Blend until smooth.
4. Pour mixture into a one-pint container. Freeze until firm.
5. Garnish with Carnival, Confetti, or Chocolate Sprinkelz™
Makes 1 pint
©2012, Mimi Clark, Veggie Gourmet, Vegan recipe consultant and cooking instructor. Used with permission.
www.veggourmet.wordpress.com
About Mimi Clark
Mimi Clark, founder, Veggie Gourmet
Mimi Clark is founder of Veggie Gourmet and has been teaching vegan cooking classes for nearly 20 years. She was Chef Tal Ronnen’s sous chef at the DC VegFest, and was featured on Wendy Reiger’s Going Green on NBC4 at 5. Clark was also a featured speaker at News4 Health & Fitness Expo in Washington, D.C. Visit her blog at www.veggourmet.wordpress.com for a list of upcoming classes and links to recommended vegan manufacturers and resources. She is a regular contributor and consultant to Edward & Sons™ and other leading healthy food companies.
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Republished by EdwardandSons.com