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
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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.
Cherry and almond sorbet
This simple cherry and almond sorbet recipe doesn’t require an ice-cream machine, and it’s vegan-friendly too. What are you waiting for?
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 150g frozen cherries, pitted
- 2 bananas, chopped
- 150g plain coconut yoghurt
- 30g maple syrup
-
Topping - Handful frozen cherries
- ¼ cup toasted flaked almonds
Method
- Line loaf tin with baking paper and set aside.
- Place frozen cherries, bananas, coconut yoghurt and maple syrup in food processor and blend for 2 minutes until smooth and creamy.
- 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.
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