From the Dairy Free cookbook
3 c. fruit or vegetable puree + 1 c. Sorbet Syrup
OR
2 c. fruit juice + 2 c. Sorbet Syrup
Freeze in a cake pan for 30 minutes. Thaw for 10 minutes, pour into chilled bowl, and beat mixture for 3 minutes. Then spoon into paper-lined muffin cups and freeze.
Sorbet Syrup recipe:
Equal parts water and sugar: heat to dissolve sugar without boiling. Chill. 2/3 c. of each makes 1 c. syrup.
Interesting...but not that great. Used banana, blueberries, and spinach for the puree.
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