Hi,

It’s Tasty Tuesday and National Raspberry Day, the perfect excuse to whip up something berry‑bright and refreshingly cool. Raspberries bring tangy sweetness, gorgeous color and antioxidant power to every bite, so let’s celebrate them in the most delicious way possible.

My Berry Banana Sorbet!

Ingredients:

  • 2 cups frozen mixed berries (raspberries, strawberries, blueberries, blackberries)
  • 2 ripe bananas, sliced and frozen
  • Juice of 1/2 a lemon (brightens and balances flavor)
  • 2–3 tablespoons maple syrup or date syrup (optional, adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4–1/3 cup extra-firm tofu (or silken tofu for an ultra-smooth finish)
  • Splash of plant-based milk (only if needed for blending)

Instructions:

Prep:

  • Freeze banana slices and berries ahead of time.
  • Pat tofu dry with a towel to remove excess moisture if using extra-firm.

Blend:

  • Add frozen bananas, berries, tofu, lemon juice, maple syrup, vanilla and salt to a high-speed blender or food processor.
  • Blend until smooth, scraping down the sides. Add a splash of plant-based milk only if needed to keep it blending.

Freeze (Optional):

  • Serve immediately for a soft-serve texture.
  • For firmer sorbet, pour into a container and freeze for 2–3 hours.
  • Let sit at room temperature for 5–10 minutes before scooping.

Scoop up this vibrant sorbet, toast to raspberries and savor the sweet‑tart magic of summer in every spoonful. If you try it, hit reply, I’d love to see your National Raspberry Day creations!