Cherry and almond sorbet

by Danielle Minnebo January 7, 2020

Cherry and almond sorbet

By: Danielle Minnebo

This simple cherry and almond sorbet recipe doesn’t require an ice-cream machine, and it’s vegan-friendly too. What are you waiting for?

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Servings

Prep time

Cook time

Recipe

Ingredients

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

Method

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.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, vegan

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.