This beautiful sorbet is light, refreshing, and pleasantly tart. It’s perfect for a morning or afternoon pick-me-up, thanks to the easily digestible glucose from the fruits and raw honey, as well as the adaptogenic properties of wild blueberries.
Wild blueberries contain dozens of unique and many yet undiscovered antioxidant phytochemicals. These compounds help break down accumulations formed as a byproduct of the interaction and deposition of heavy metals in the brain – similar to how a dentist removes plaque from teeth. Additionally, wild blueberries aid in the removal of the metals themselves. You can learn more about wild blueberries in the article “Wild Blueberries – The World’s Most Powerful Food”.
Ingredients:
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3 cups frozen wild blueberries;
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2 tbsp freshly squeezed lemon juice;
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½ tsp grated lemon zest;
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2 to 4 tbsp water;
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⅓ cup + 2 tbsp raw honey or pure maple syrup (or more to taste).
Instructions:
Place the wild blueberries, lemon juice and zest, 2 tbsp water, and honey or maple syrup in a high-speed blender or food processor.
Blend until smooth, adding up to 2 more tablespoons of water if needed. Stop and scrape down the sides of the blender as necessary.
Taste and add more honey or maple syrup to your liking if needed.
Serve immediately as a soft sorbet or transfer to a lidded container and freeze for several hours for a firmer consistency.
Serves 2.
