Above: Executive Chef Ned Bell serves bike blended Raspberry Sorbet w/ Pink Champagne to hungry guests.
From the Chef:
This is an incredibly easy recipe!
We make all our own Sorbets here at the Four Seasons Hotel Vancouver, but you should just buy some excellent raspberry or strawberry sorbet from Bella Gelateria…
In the bottom of your Blender Bike, add:
- 1 cup fresh berries
- 1 cup frozen but soft sorbet
- 1 cup of your favorite sparkling wine!
I love BC sparkling like Sumac Ridge or Blue Mountain! Rose Bubbles are perfect for a warm spring or hot summer afternoon of evening treat!
Spin like a mad man (or woman) to incorporate well!
Serve in a mason jar and top with some additional fresh berries, some fresh mint, a wedge of lime and bit more bubbles poured on top! Enjoy!
Here’s an excerpt of the evening’s recap:
Fresh Raspberry Sorbet – made with the Vega Blender Bike!
The highlight of the night (for us and everyone else at YEW that night) was this fresh raspberry sorbet! Chef Bell blended a “special” vegan dessert just for us– and by blended, we mean “cycled” using the infamous Vega Blender Bike. Not only were we entertained throughout dessert, but we thoroughly enjoyed the layering of this treat. Dehydrated strawberries on bottom added beautiful texture. And the sparkling rose that accompanied the sorbet really hit the spot.
Go here to read all about The Vegan Option’s dinner with Chef Ned.
Watch Chef Ned bike blend up some Kale Pesto:
Chef Ned Bell, Executive Chef at Hotel Vancouver, is an avid cyclist.
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If you have a recipe you’d like to share with the bike blending community, please send it to customerservice@rockthebike.