This icy treat can also be made into a soy sherbet; just decrease the amount of soy milk.
In a small saucepan, combine the soy milk and peppermint. Cook over low heat for 2 minutes (do not boil). Remove from heat. Cover and steep 5 minutes. Pull out the mint sprig (or strain) and discard the mint. Chill in the refrigerator. Combine the minted soy, honey, and berries in a blender or food processor and process until smooth. Serve immediately. (To make sherbet, decrease the amount of soy milk to 1 cup, pour the mixture into two serving bowls, cover, and freeze for one hour. Serve cold.)
This recipe is in conjunction with the article " Savory Soy ."
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