In my last post, I wrote of the benefits of including fruits in your diet with anti-inflammatory properties. Today, I want to share with you a dessert that's chock full of antioxidants, and would make a perfect accompaniment to your afternoon tea. This Raspberry Orange Mint Sorbet contains only four ingredients. I'm betting you can guess three of them!
Raspberries, orange, mint, and stevia come together beautifully in a light dessert that pairs well with the fading warmth of a late spring afternoon. Raspberries and oranges have potent antioxidant properties, due to their high levels of vitamin C and various phytonutrients, including quercetin and herperidin, both known to be anti-inflammatory. Because the highest concentration of phytonutrients in oranges are in the zest and rind, I've included orange zest in this recipe, as well as much of the pulp that is usually lacking in commercial orange juice. Some fresh mint adds a mild twist to this sweet and slightly tangy sorbet, and for those of you with digestive discomfort, you may find the mint soothing to your digestive tract.
Raspberry Orange Mint Sorbet
1 seedless orange
1 cup frozen raspberries
15-25 drops liquid stevia
2-3 mint leaves, minced
- Zest an orange and place the zest into a blender. Cut the orange in half and cut around the edges with a knife so you can easily spoon out the orange segments with the pulp. Put the orange segments into the blender, squeezing any extra juice into the blender as well.
- Puree the raspberries and orange until smooth. Add liquid stevia to taste.
- Pour into ice cream maker, following your maker's instructions.
- Once sorbet is ready, stir in mint, and garnish with a mint sprig if desired.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free and to the May 2011 edition of Go Ahead Honey, It's Gluten Free at Flip Cookbook. The theme this month is garden tea parties, which sounds absolutely delightful to me. Would you like to join me for some cucumber sandwiches and sorbet?