Plant-based Colorful Sorbet

In the summertime, frozen treats often become a necessary "food group." While there is definitely a time and place for a tub of ice cream, sometimes we crave a more refreshing, fruit-based dessert. This sorbet definitely fulfills that role; packed with fruits and vegetables, this treat is fresh, tasty, and packed with micronutrients!

Ingredients:

• 2.25 cups banana (sliced and frozen)
• 2.5 cups mango (sliced and frozen)
• 0.5 cups coconut "cream," skimmed from the top of a chilled can of coconut milk (not low fat)
• 1.5 cups spinach (washed)
• 1 cup blueberries (frozen)
• 2 tablespoons beet powder (I got mine from the bulk section of my grocery store. If this is not available to you, you can use 1/2 of a cup of either frozen strawberries or frozen raspberries)
• 1.5 teaspoon curry powder or turmeric

Supplies:

• large blender
• can opener
• four bowls
• measuring spoons and cups
• loaf pan

For the base (to which the different colors will be added), add the 2.25 cups of frozen banana, 2.5 cups of frozen mango, and 0.5 cup of coconut cream.

{For the coconut cream, refrigerate a can of coconut milk (not low fat) for at least eight hours. When you open the can, there should be a solidified layer at the top (as pictured). Measure a half of a cup of just this layer to add to the blender. I like to freeze my own bananas and mangoes (the grocery store near me is selling mangoes for one dollar apiece!) by simply cutting them into slices when they are ripe and spreading them on a baking sheet to be frozen.}

For ease of preparation, I added each color addition to a different bowl (one bowl with 1.5 cups spinach, one with 2 tablespoons beet powder, one with 1.5 teaspoon curry powder, and one with 1 cup blueberries). Add approximately one cup of the mango/banana mixture to each of the bowls except for the bowl with spinach. Add the spinach to the blender (with the remaining mixture) and blend until the mixture is uniformly green. Scoop this green mixture out into the bowl, rinse the blender, and repeat with the other colors. I liked to keep the finished mixtures in the freezer while I blended the others to minimize melting.

Now's the fun part! Add each color by the large dollop to your loaf pan, making sure to alternate colors as you layer. Use a knife to swirl the mixture and create a marbled-look. Place the loaf pan back into the freezer for a couple of hours.

Take your sorbet out of the freezer about 15 minutes before you want to eat it to allow it to soften. Scoop it into an ice cream cone, eat it in a bowl, or even make a parfait! Enjoy your refreshing summer treat!