Saturday, April 07, 2012

A taste of summer in the springtime

I get a lot of frozen fruit with my wintertime CSA, and I’d struggled a bit to know what to do with it all. I mean, pies and crumbles are delicious, but I was pretty sure that it wouldn’t be good for me to eat pounds of fruit in the form of baked desserts. I also enjoy smoothies, but they are hardly a winter beverage. I’ve baked a lot of fruit into muffins, which works well, but still doesn’t use quite the volume I’d had in my freezer. Enter ice cream. Sort of.
This is my most recent batch, featuring peaches, raspberries, and a few mint leaves. I didn’t know that color of fuchsia could occur in nature, but it can. Also, did I mention that this stuff is good for you? It’s basically a really, really thick smoothie. It won’t keep in the freezer (or rather, it will keep beautifully as a giant block of ice), but who would want to do anything but eat it all?
Not quite ice cream
1c frozen fruit
1/4 c soy milk (approximately)
sugar/sweetener to taste

If you are using large frozen fruits, like peaches or pears, let them thaw a little bit in the food processor. Once you can actually puree them, you are good to go. Add a little bit of soy milk and any small fruits you are adding (berries, in particular) and process until the consistency is nice. Add a little sugar/honey/sweetener if you’re using rhubarb (which is a little stringy, but pretty good) or some other not-so-sweet fruit.


1 comment:

  1. Did basically the same thing minus the sugar 2 weeks ago (used so much fruit, haha). YES! And also, I had to buy an extra storage freezer for all the fruit I picked last summer....craziness.