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Cherry and almond sorbet

written by Danielle Minnebo

vegan gluten-free eatwell

Cherry and almond sorbet

Cherry and almond sorbet

This is a simple cherry and almond sorbet recipe that doesn’t require an ice-cream machine. I’ve used frozen cherries that you can find in most supermarkets, but it would work equally well with frozen mango or berries.

Serves: 4

Ingredients

Method

  • 150g frozen cherries, pitted
  • 2 bananas, chopped
  • 150g plain coconut yoghurt
  • 30g maple syrup

  • Topping
  • Handful frozen cherries
  • ¼ cup toasted flaked almonds
  1. Line loaf tin with baking paper and set aside.
  2. Place frozen cherries, bananas, coconut yoghurt and maple syrup in food processor and blend for 2 minutes until smooth and creamy.
  3. Pour mixture into lined loaf tin. Scatter with more frozen cherries and toasted almond flakes. Place in freezer to set for 4 hrs before serving.

Tip: If you’ve put this in the freezer overnight, make sure you remove it from the freezer 30 mins before serving, to allow it soften slightly.




  

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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