Frozen berries coconut sorbet
Serves 4
Preparation time 20 mins – freezing fruit 6-8 hours (overnight – is best)


2 bananas ripe, frozen
125g blackberries, frozen
300g, strawberries, stems removed, frozen
200g blueberries, frozen
100g coconut milk yogurt (coyo yogurt)
2 tsp. date syrup
2 handfuls of granola, (gluten free)

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 or serve immediately or freeze until required

When serving add some granola sprinkled over the top


Tip: What's so great about this recipe (in addition to how delicious it is) is that it takes a few minutes to make and doesn't require an ice cream maker. It's incredibly simple to prepare since there are just a few simple ingredients: frozen berries and coconut yogurt and wah-lah- instant ice cream! It’s so easy, and it tastes so good. Dairy free too! You can also eat this ice cream as soon as it's made if you like a soft scoop. Otherwise you can freeze it after it's made for a firmer scoop. So much fun to make with children too!

Recipe from Lisa Roukin's My Relationship with Food.