Brekkie

BANANA BREAK­FAST SORBET

Your Home and Garden - - Diy Special -

SERVES 4

IN­GRE­DI­ENTS

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.

yhg

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