Saturday, March 2, 2013

Vegan Cherry Sherbet

A mountain of yum with cherry chunks!
Before I get into today's exciting recipe, have some very good news to report. Yours truly has been accepted into the Pennsylvania Academy of Fine Art's Post- Baccalaureate Program for the upcoming fall semester! This will help build a stronger, much more ingrained portfolio for the MFA. Yes! Yes!!!!! YES!!!!!!
Okay, that's enough artist speak, let's get down to the sherbet!
Loved, loved sherbet as a kid, my favorites being the rainbow, lemon lime, raspberry, and cherry- the last two both containing bits of "real" fruit as labeled.
But alas a vegan must craft their own without the milkfat and cream.
Almond milk or any other kind of vegan alternative will do.
This almost exclusive fruity blend is made of epically delicious awesomness! With two sweet bananas, decadent cherries, and a few extra incentives, a very simple dessert to make void of all that unnecessary childhood fodder. Highly recommend a swift blend that doesn't turn all the fruit into mush- those little chunky surprises are a special treat!
Hoping to make my own rainbow, lemon lime, and raspberry versions soon!

Vegan Cherry Sherbet Ingredients

2 medium frozen bananas (they were almost blackened before being freezer bait)
1/2 cup frozen dark cherries
1 cup unsweetened almond milk
1 teaspoon almond extract
pinch of ginger
pinch of salt

Place all ingredients into a blender or food processor until evenly distributed, being sure not to get it too smooth or pureed, spoon into a bowl (or bowls), & serve.

This large bowl can easily serve 2 cherry fanatics.
Is there nothing else as sweet?

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