soy milk + blackstrap molasses: a healthy two-ingredient sorbet

This weekend, I thought I'd celebrate minimalism with a simple sorbet. I remember a friend offered me a few things from her pantry last year when she was moving house, and one of the things I took was a jar of organic blackstrap molasses. Ever since then, I have enjoyed blackstrap molasses with soy milk - this is not only delicious but also apparently advocated as a great natural health remedy. I had a feeling the concoction would be just as awesome in a frozen form, so here we are!

a healthy organic vegan sorbet of soy milk & blackstrap molasses

Ingredients (serves 2):
400ml organic soy milk
approx.1 tablespoon organic blackstrap molasses (adjust according to taste)

The first step is easy. Mix the blackstrap molasses into the soy milk until thoroughly dissolved. As blackstrap molasses are highly viscous, you might want to ease the process by dissolving the blackstrap molasses in just a little hot water (not too much) before adding it into the soy milk. Also, if you are not familiar with blackstrap molasses, add a little at a time until the taste is to your liking.

Then, pour it into an ice cream maker if you have one. As I don't have one, I did it the old-fashioned way by pouring it into a container, and then breaking up and blending the ice crystals every hour or so with the help of a spoon.

The sorbet was just as scrumptious as I thought it would be - the blackstrap molasses imparted a rich, distinctive taste, balanced by the gentleness of the soy milk. It did turn out a little icy - I would probably describe it as the love child of a sorbet and a granita - but I think that can be improved with more practice and experimentation, and I definitely recommend experimenting with the wonderful combination that is soy milk and blackstrap molasses!