Raspberry Peach Sorbet + Kombucha Floats

gluten-free, vegan opt. // yields ~4 cups sorbet

3 medium-large fresh peaches, juicy + ripe

12oz fresh raspberries

1/4 – 1/3 cup honey, or coconut nectar/agave

1 1/2 tablespoons vodka, gluten-free if needed – optional

1 tablespoon lemon juice

1-2 teaspoons lemon zest

Kombucha, I recommend a berry or ginger-berry flavor

Pre-freeze your ice cream container according to manufacture instructions.

Pit the peaches and place in a blender with the raspberries, honey, vodka, lemon, and zest. Turn on until fully blended and smooth. Taste and add more sweetener or lemon zest if desired. Strain if you don’t want any seeds or peach pulp [I did not strain but also didn’t notice any seeds/pulp].

Place in the fridge to chill or chill using an ice bath method. Once fully chilled pour into your ice cream maker and turn on until frosty and thick. [Mine is fully stuck to the paddle when it’s done. About 15-20min.] The texture should be like a thick soft serve.

Serve immediately or spread into a freezer safe container and place plastic wrap or parchment directly on top then seal. Freeze for at least 2 hours to firm a bit more, then scoop into glasses and pour kombucha on top. Keep excess sorbet in the freezer and let thaw for about 5-10 minutes before serving.

----

Notes: The vodka is optional but keeps the sorbet from turning rock hard and allows for less ice crystallization to form.

Summer = smoothies almost every single day.

Earthbound Farm Organic Smoothie Kickstarts | edibleperspective.com

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.
---

I typically hoard and demolish all of the fresh summer fruit that comes into our house, so for smoothies I rely on frozen fruit. I currently have multiple bags of multiple types of fruit lining our freezer drawers. I grab a few handfuls, add some fresh or frozen veggies, maybe a few other ingredients, blend away, and BAM, smoothie.

Smoothies aren’t really rocket science, but I definitely still blend up some concoctions that I have to choke down. Chard in a smoothie makes me quiver.

But check this out!

Earthbound Farm just upped the ante with their newest frozen product, Organic Smoothie Kickstarts. And now I’m going to talk your ear off about my LOVE for them because they include VEGETABLES right in the package and there is no guessing on ratios of fruit to veggies. It’s all done for you!

First up we have the Kale Berry Smoothie Kickstart. It includes, kale, strawberries, and blueberries. Pretty straightforward stuff.

Ideas to add to the mix:

Keep it simple: with milk, kefir, or orange juice

Mix it up: with banana + milk + yogurt, honey + kefir + milk, banana + avocado + chia seeds + orange juice

Or, try my creation below! I’ve never added lime to a smoothie but OH my gosh it blew my mind. The tanginess and lime flavor are perfect with the orange juice and help give this smoothie an extra punch of summer.

And remember, don’t judge a smoothie by it’s color.

Kale Berry Lime Smoothie | edibleperspective.com

Print this!

Kale Berry Lime Smoothie

gluten-free // yields, 2 medium or 1 large smoothie

1, 8oz package Kale Berry Organic Smoothie Kickstart
1 cup no-sugar added orange juice
1/2 cup full-fat Greek yogurt
1/2 lime zested and juiced

Place all ingredients in your blender and turn on medium working to high until smooth. Use the tamper to help keep things moving. Add a bit more orange juice to thin out if needed. Serve. Or, store in a sealed bottle in the fridge for 1-2 days. Shake before drinking.

Kale Berry Lime Smoothie | edibleperspective.com

Next up! A vegan smoothie for your face!

This Smoothie Kickstart includes mangoes, peaches, and carrots. The resulting orange color = happiness in a glass.

This blend would be excellent with just orange juice and milk but below you’ll see I’ve added a few other fun ingredients to jazz things up. I used dates to add a bit of sweetness, coconut milk to add a rich and creamy texture, and turmeric for its anti-inflammatory properties. Drinking 1/2 of this batch was the perfect post workout snack!

Mango Peach Carrot Coconut Milk Smoothie | edibleperspective.com

Print this!

Mango Peach Carrot Coconut Milk Smoothie

gluten-free, vegan // yields, 2 medium or 1 large smoothie

1, 8oz package Mango Peach Carrot Organic Smoothie Kickstart
1 cup unsweetened soy milk, or almond
1/3 cup full-fat coconut milk, whisked
big splash of orange juice
1 tablespoon chia seeds
1/2 teaspoon turmeric, optional
2 medjool dates, pitted and soaked in hot water for at least 10 minutes, then drained

Place all ingredients in your blender and turn on medium working to high until smooth. Use the tamper to help keep things moving. Add a bit more soy milk or orange juice to thin out if needed. Serve. Or store in a sealed bottle in the fridge for 1-2 days. Shake before drinking.

*Turmeric does not affect the flavor but is a healthy addition with many anti-inflammatory properties and keeps this smoothie bright orange in color.

*If you don’t have dates feel free to drizzle in one tablespoon of your favorite liquid sweetener.

Mango Peach Carrot Coconut Milk Smoothie | edibleperspective.com

If you want to know where to find Smoothie Kickstarts in your area be sure to check out EBF’s product locator! They’re a new product, so keep your eyes peeled!

Cheers to breakfast + happy weekend!

Ashley