Begin by making Lemon Ice:
4 lemons, juiced
½ bunch fresh mint, de-stem + tear into small pieces
3 coconut’s water
Freeze above ingredients in an ice cream maker. Mix well for a smooth icy consistency.
Make Berry Soup
4 cups strawberries
2 cups orange juice
1 cup medjool dates
Place all ingredients into food processor and puree. Pour puree into bowl and set aside.
Next blend Crème:
1 cup cashews
½ cup Nutiva Organic Shelled Hempseed
2 cup coconut water, from 2 fresh young Thai coconuts
Place cashews, shelled hemp seed, and coconut water in blender and whip into a smooth cream. Fold cream into berry puree, lightly swirling the dark berry and white crème together. Set aside.
Serve berry soup by scooping berry cream mix into 4-5 bowls. Top with lemon-mint ice.
Chef Ani enjoys this recipe as a perfect sunny summer treat. Soup will keep for 1-2 couple days in the fridge.
Recipe courtesy of SmartMonkey Foods
Copyright © 2005 SmartMonkey Foods