BANANA BREAKFAST SORBET
4 medium frozen bananas, broken into pieces (see tips below)
500g frozen strawberries
1 small beetroot, peeled, chopped coarsely
1 Tbsp finely grated fresh ginger
2 cups unsweetened almond milk (see tips below) 250g fresh strawberries, halved
2 golden kiwifruit, peeled, sliced thickly
1 Tbsp white chia seeds
1 Working in 2 batches, place bananas, frozen strawberries, beetroot, ginger and almond milk in a blender. Blend until smooth.
2 Pour mixture into a freezer-proof container and cover. Freeze for 6 hours, or overnight, until firm.
3 When ready to serve, scoop mixture into blender, working in 2 batches, and blend until smooth.
4 Pour sorbet into bowls. Top with fresh strawberries, kiwifruit and chia seeds. Serve immediately.
> TIPS Keep chopped bananas in a container in the freezer to make early morning blending faster and easier.
> You can replace the almond milk with any milk you prefer. Top the sorbet with any of your favourite fruit.
> The sorbet can be stored in the freezer for up to 1 week.