Chia Seed Summer Sorbet

Chia seed mixed berry and lemon sorbetI think we can all agree that come spring we naturally begin to crave lighter fare. I have personally become quite attached to my new blender, whipping up juicy, super-food packed smoothies for my morning commute. Since a dawn jog is just simply out of the question, at least I can tamper my guilt with the likes of bananas, Greek yogurt, cherries, blueberries, mangos, hemp hearts, flax meal…the list goes on. How’s that for ingredient inspiration for your next smoothie?

I’ve become so adept at creating these liquid luxuries that I decided to widen my range of excuses to mix them up. An after dinner, evening coolant seemed the perfect place to sneak in yet more fruity goodness. All I would have to do is freeze an already scrumptious smoothie concoction, and voilà, sorbet! To add extra pizazz to this sorbet I decided to incorporate fresh lemon peel and raspberry preserves, and to replace the sometimes “healthy tasting” flax or hemp I chose to sprinkle in chia seeds—just for good measure.

Now unless you’ve been hiding inside your winter coat too long, chia seeds are the hottest new super food. Or at least that’s what the Whole Foods shelves seem to infer. Chia seeds, a flowering plant species akin to mint, have actually been consumed for hundreds of years, mostly by those darn smart Aztecs. The seeds are packed with omega-3 fatty acids, fiber, protein, and calcium, and are generally soaked in water until becoming gelatinous. Often consumed by athletes, these jelly-like pearls help to retain water and therefore essential nutrients and electrolytes for a working body. I prefer them in their raw, crunchy state and add them into my vinaigrettes and cereal.

This sorbet is best gobbled up the day it’s prepared so as to taste its full freshness. The addition of lemon peel and raspberry preserves truly makes this sorbet sparkle!

Combine following ingredients in a blender and blend until smooth:

1 Banana

1 Cup frozen mixed fruit

1 Tablespoon chia seeds

1 Tablespoon raspberry preserves

The peel from 1/4 lemon

½ Cup of juice (I prefer using no-sugar added, pure vegetable or fruit juices)

Transfer to a bowl or Tupperware and freeze for at least 3 hours before serving.

 

 

 

 

 

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