Open wide. Vegan celebrity chef Jason Wrobel is gonna throw ice cream spheres of pure deliciousness right into your expecting gullet…so to speak. We’re making sapote sorbet today. Say it with me now. Sapote. Sapote sorbet. The word is almost as pleasant on the tongue as it will be as sorbet.
Sapote is a green fruit native to the lowlands of Mexico. Peel it, chunk it, deseed it, and freeze it before tossing those tasty green chunks in a blender. Add to this some fresh lemon juice, mint, sea salt, and stevia. Seconds later you have creamy sorbet. Don’t stop with sapote though, you can make this easy sorbet with just about any fruit.
Sopote Sorbet Recipe
- 2–2 ½ cups frozen sapote, skinned and seeded
- 1 tablespoon lemon juice
- Fresh mint
- Pinch salt
- 1 teaspoon lakanto or stevia
Combine all ingredients in a high speed blender and blend for 35 seconds until thick and creamy. Be careful not to over-blend as it will warm up and melt.
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