Celestial Mochi Sorbets

Allergens

Soy, gluten

Ingredients

• 1 cup soy milk
• 1/2 cup agave syrup
• 2 cups mixed berries (strawberries, raspberries, blueberries)
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 16 oz. silken tofu
• 10 mochi rice cakes (gluten
• free)

Instructions

1. In a saucepan, combine soy milk, agave syrup, and cornstarch. Whisk until smooth.
2. Heat over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and let cool.
4. Blend mixed berries with lemon zest in a food processor until smooth.
5. In a blender, combine the cooled soy milk mixture, tofu, and pureed berries. Blend until smooth.
6. Pour into a shallow dish and freeze for at least 8 hours or overnight.

Chef’s Insight

Use a food mill to create a smoother sorbet texture

Notes

Adjust sweetness according to personal preference