I sometimes have this for breakfast! I have found that frozen strawberries work best, as you don’t need to add any extra ice. Its fuchsia colour is probably my favourite thing about this recipe. For added berry bliss, scatter some blueberries or blackberries on top before serving.
– Serves 2 –
150g frozen strawberries
2 tablespoons dairy free yoghurt
1 tablespoon maple syrup
---1. Blitz the strawberries, Greek yoghurt and maple syrup in a blender or food processor for about 40 seconds, or until smooth.
2. Taste. If you have used tarter strawberries, or want the sorbet sweeter, add a little more maple syrup. Too much can make the sorbet too runny, though, so be careful. Add more yoghurt if you want a looser consistency.
3. Eat it straightaway, perhaps garnished with a sprig of mint. If you want to save the sorbet for later, pour it into ice cube trays or ramekins and freeze it. Use a knife to loosen the blocks when you are ready to eat them, and blend them in a food processor for 30- 60 seconds. Then scoop the sorbet out and serve it immediately.
Recipe courtesy of Rachel Kelly’s cookbook, The Happy Kitchen.