Green Apple and Moroccan Mint Tea Sorbet(Serves 8) from Golden Door Cooks Light and Easy


  • 2 tea bags of Moroccan mint tea or other mint tea
  • 1 cup boiling water
  • 3 Granny Smith apples, peeled, cored, and sliced
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh minced mint leaves
  • Fresh mint sprigs, for garnish
  • Fresh strawberries or raspberries, for garnish


1. Steep the tea bags in hot water to brew a strong tea. Refrigerate until cool.

2. Toss the apples in the lemon juice to prevent browning and arrange them in an even layer in a glass or ceramic dish.

3. Pour the cooled mint tea over it.

4. Cool and freeze for 3 to 4 hours or until the fruit is frozen solid.

5. Thaw the fruit for 10 to 15 minutes.

6. Break the apples into small pieces, transfer to a wide-based blender or food processor fitted with a metal blade, and add the minced mint leaves; pulse until it is evenly incorporated.

7. Serve immediately in chilled dessert cups or return to the freezer, covered, for up to 1 hour.

8. Garnish with mint sprigs and fresh berries.

Berry Crisp(Serves 6-8) from Mariel’s Kitchen


  • Coconut oil for greasing pan
  • 8 cups mixed, seasonal organic berries
  • 4 tablespoons Xylosweet (Xylosweet = xylitol)
  • 3 tablespoons rice flour
  • 1 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup unsalted butter, cut into small pieces and chilled


1. Preheat oven to 350 degrees

2. Grease an 8- or 9- inch square baking dish with coconut oil.

3. Place berries in a large mixing bowl (Larger fresh berries such as strawberries, should be stemmed and sliced)

4. Add 2 Tablespoons of the Xylosweet and 1 tablespoon of the flour, mixing gently to combine. Spoon into prepared baking sheets and set aside.

5. Combine oats, the remaining 2 tablespoons Xylosweet, the remaining 2 tablespoons flour, cinnamon, and salt in a medium bowl, stirring to combine. Add butter pieces and blend into dry mixture using a fork or your fingers until it forms pea-size lumps, being careful not to overwork. Sprinkle mixture over the top of the berries.

6. Bake until the berries are bubbling and topping begins to brown, 30 to 35 minutes. Allow to cool at least 15 minutes before serving.