Don’t have an ice cream maker? No big deal. This frozen berries coconut sorbet recipe is a delicious dairy-free treat that doesn’t require any fancy equipment. And, good news for the impatient among you, you can eat it as soon as it’s made if you like a soft-scoop texture; for a firmer result, simply freeze overnight and enjoy the next day.
Ingredients
(serves 4)
2 bananas ripe, frozen (3cm slices)
125g blackberries, frozen
300g strawberries, stems removed, frozen
200g blueberries, frozen
100g coconut milk yoghurt
2tsp date syrup
2 handfuls of granola (gluten-free)
Method
Remove the frozen fruits from the freezer 20 minutes before blending. Place all the frozen fruits in the bowl of your food processor and process for 1 minute at a time, stirring with a spatula as required. Repeat 3-4 times until well blended.
Add the coconut yogurt together with the date syrup, and blend for another 30 seconds.
Transfer to a freezer safe container and freeze until required or serve immediately.
When serving, sprinkle some granola over the top.
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