Make the base with only 1 cup hemp or cashew milk stir in fruit purée and a few drops of almond extract, if desired. ![]() In a medium pot, simmer fruit with ¼ cup sugar until tender, about 10 minutes. Peach or Apricot: Pit and dice 1½ pounds peaches or apricots (no need to peel them).Strain before churning if using raspberries. In a blender, purée 1 pound strawberries with 2 to 3 tablespoons sugar, depending on their sweetness (taste and add more sugar or ½ teaspoon lemon juice if necessary). Strawberry or Raspberry: Make the base with only 1 cup hemp or cashew milk.Once cool, stir in 1 tablespoon fresh lemon or lime juice. Use citrus mixture instead of plain mixture to make the base, omitting the vanilla. Lemon or Lime: In a blender, combine zest of 3 lemons or limes with coconut cream and hemp milk.Let steep for 30 minutes off the heat before straining. ![]() Use cinnamon sugar instead of plain sugar to make the base. Add ½ cup granulated sugar and pulse until finely ground. Cinnamon: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor.Use herb cream and milk to make the base let steep for 30 minutes off the heat before straining. Mint or Basil: In a blender, combine 1 cup clean and dry mint or basil leaves with coconut cream and hemp milk. ![]() After simmering, let them steep off the heat for 30 minutes before straining. Add seeds and pods to the base mixture before simmering or use ½ cup whole coffee beans coarsely ground in a coffee grinder or food processor or use ¼ cup green tea leaves.
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