Brace yourselves, the humidity is coming! Illinois weather is a roller coaster of ecstasy and misery. One day it’s perfect, then freezing, and before you know it the temperature is 80 degrees with 70% humidity. While I’ve kind of gotten used to the fluctuation in weather, that doesn’t mean that I’m not going to prepare for the heat that is about to ensue. We’re in late May, after all.
With the whole smoothie bowl craze that’s going on, it got me to thinking about what other forms a smoothie could take. Smoothie brownies? Nah, don’t think so. Smoothie pizza? Umm– no! A frozen smoothie sorbet? Now you’re talkin’! What better way to cope with the imminent, mind-melting heat?
The more I contemplate the idea, the more I love it. I mean think about it, how many frozen desserts can you think of that have a dose of fruits, veggies, vitamins, minerals, and fiber? Not too many. This sorbet is an excellent way to get more of the good stuff into your diet. Heck it’s a good way to sneak healthy ingredients into a kid’s diet. FYI, this recipe has been approved by my 3 year old son.
If you’re feeling adventurous, you could even have this for breakfast. That’s right, I just said you can have sorbet for breakfast! I think I just broke the internet. Much like a smoothie bowl, this Green Smoothie Sorbet:
- Has a Dose of Greens (Spinach, to be exact.)
- Features Delicious Fruit and Granola Garnishes
- Is Sweetened by an Irresistible Mix of Tropical Fruit
- Can Be Vegan, or Not!
But unlike a smoothie bowl, after it’s frozen, it’s ready to eat in no time flat. There’s no need to prepare this smoothie one serving at a time. Just scoop, garnish, and chow down. Kids can even serve it (especially if you have a container of already prepared garnishes in the fridge) and you can feel good about anyone reaching for this as a snack because it’s so wholesome. It’s completely naturally sweetened unless you choose to add the optional sugar. But daaaaahling, when you prepare the recipe with very ripe fruit, this sorbet is perfectly sweet without it. You really can’t go wrong!
Too little time? Try this hack! Don’t have an ice cream maker? No worries, mate! You have 2 alternatives:
- Stir, Baby, Stir – After blending, pour the smoothie mixture into a loaf pan and place in the freezer. Stir every 30 minutes until the mixture becomes the consistency of thick mashed potatoes. Let it freeze for another 3 hours after that and BAM, you’ve got sorbet!
- Pop It! – Skip the sorbet idea altogether and pour the smoothie mixture into popsicle molds. Pops won’t be as exciting because the granola and fruit garnishes will be difficult to add, but if you’re in a hurry this will do!
What are your thoughts on a smoothie in sorbet form? We want to pick your brain! Talk to you soon!
- ¾ cup pineapple juice
- 2 ½ cups firmly packed baby spinach leaves
- ¾ cups Greek yogurt or 1 ½ medium avocados (to make it vegan)
- 3 ripe bananas, peeled
- 1 ½ cups ripe mango chunks (about 1-inch)
- 1 ½ cups ripe pineapple chunks (about 1-inch)
- 2 teaspoons vanilla extract
- ¼ cup sugar (optional)
- 2 cups granola
- ¾ cup blueberries
- 1 tablespoon chia seeds
- ¼ cup fresh sweet cherries
- In a large blender or food processor, combine the pineapple juice and spinach leaves then blend until almost completely smooth.
- Add the Greek yogurt, followed by the bananas, mango, pineapple, vanilla, and sugar (if using), blending after each addition until smooth.
- Pour into an ice cream maker and process according to the manufacturer’s directions. Spoon the processed ice cream into a loaf pan and smooth to make the sorbet even. Cover tightly with plastic wrap and place in the freezer for 3-5 hours, until firm.
- Scoop the firm sorbet into bowls and garnish with the garnola, blueberries, chia seeds, and cherries, as desired. Devoured immediately.