I know, I know. I’m so sorry. You were probably thinking awful thoughts, thoughts like: Did she die?! Has she given up on baking?! Is she throwing her life away?!
I’m back to assure you that I’m still alive, I’m still baking, and…well, I’m still alive.
That last bit is too weighty for this fun post that is all about sorbet. Ah, yes! Light! Refreshing! ALMOST ICE CREAM BUT NOT QUITE!
Or not at all…
Anywho, after several months of what we’ll kindly refer to as “tummy troubles,” I had some allergy testing done. Long story short, I’ve been avoiding three major items: wheat, eggs, and milk. Talk about throwing a wrench into the life of someone who loves food! But, I’m surviving and having fun trying new foods and learning to live life as a carnivorous vegan.
This dairy-free lifestyle has also meant giving up one of my favorite things in the entire world: GoBerry frozen yogurt. It’s a cute, local frozen yogurt shop serving up perfectly tart and delicious froyo made from local yogurt and local milk and a marvelous array of toppings.
With warm weather on the horizon, I’m finding a need for a frozen treat that isn’t frozen grapes.
After buying an excessive amount of rhubarb for a berry crumble (gluten free & vegan—delicious! I can’t wait to share!), I decided that I’d find a way to get the extra into a sorbet. What I ended up with is tangy yet perfectly sweet with hints of citrus. Plus, it looks really beautiful!