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.
- 150g frozen cherries, pitted
- 2 bananas, chopped
- 150g plain coconut yoghurt
- 30g maple syrup
- Handful frozen cherries
- ¼ cup toasted flaked almonds
- 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.
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.
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