Sorbet is simple to make, delicious, and super nutritious. If you are lucky enough to have black raspberries at hand, this sorbet is orgasmic. Pressing the berries and straining the seeds before makes the sorbet creamier, but left in, the seeds add valuable fiber to the sorbet.
- 2 cups wild black raspberries
- Raw honey or Stevia to taste
- 4 tablespoons Hemp or Flax seed oil or 1/2 avocado
Prepare fresh fruit for freezing, spread over a cookie sheet and freeze until firm. Drop frozen fruit into a blender with oil and honey. Add just enough water to blend thoroughly. Freeze the sorbet in a container, or in popsicle molds. The berries are a nutritive tonic, used for strengthening the blood, to reduce fevers and generally stop bleeding. Raspberry leaves have relaxing effects on the uterus so are used in pregnancy to prevent miscarriage and facilitate delivery by strengthening the uterus.
Collect the leaves and berries for refreshing raspberry tea in the winter. Dry the leaves by hanging, dry the berries in a dehydrator. Crumble the leaves and mix with the dried berries. Store in a glass jar. Use 1 to 1/2 teaspoons for a cup of tea.
Raspberries can easily be planted near your home. Just collect a few berries, dry them in the sun, and bury them where you want them to grow. Raspberries love to spread, so if your garden can handle them, all the better – that just means more berries!
Lisa Robbins is a holistic nutritionist and teacher for exceptional people who want to know how to cleanse, heal and eat for optimal healing! Lisa is the author of The Cancer Journal Heal Yourself and Cancer Cure and Survivor Stories and Founder at IncredibleHealingJournals.com Get her popular free cleansing report with 9 simple and effective cleanser, Cleanse Your Body at TheGoodWitch.ca