We loved this delicious Frozen Berries Coconut Sorbet from Lisa Roukin’s My Relationship with Food cookbook so much we just had to share it. Just looking at the photos made our mouths water. This sorbet is completely dairy free and even better, you don’t need an ice cream maker to make it! Lisa says you can serve it as soon as you make it like a soft scoop – or, if you can wait, freeze overnight for a firmer texture.
While I was browsing through Lisa Roukin’s My Relationship with Food cookbook, I got as far as this recipe then had to stop. Nothing screams summer more than a deliciously tangy sorbet and I knew right there and then I had to make this. Needless to say the kids were also very keen.
I don’t have an ice cream maker (it’s on the wish list) so I’m always looking for ways to make ice cream and sorbets without one. I just saw an interesting way of doing just that using resealable food bags (have a look at this very lush Blackberry Swirl Yoghurt by Donna Hay).
In Lisa’s recipe, it’s the frozen fruit that adds instant sorbet iciness so you don’t even have to wait (always a plus). If you do however prefer your sorbet a little firmer and have much more patience than I do, then you can pop this in the freezer overnight.
The “creamy” element of this sorbet comes from coconut yoghurt which has suddenly started to make an appearance on supermarket shelves in recent months. CoYo is the brand I tend to see the most. At £1.50 a pot it’s not exactly cheap, but if you or one of your family is lactose intolerant, then it’s a fantastic way of making sure they don’t miss out on ice cream this summer. The recipe here uses about one pot.
Preparing the fruit
Making this takes minutes but freezing the fruit will need a bit of advanced planning.
To save time, you can buy pre-frozen fruit from most supermarkets. If you buy a bag of mixed berries rather than individual fruits, you’ll need 625g worth.
I have yet to see frozen bananas available in supermarkets, so these do need to be prepped before you make this. If you get into the habit of always freezing over ripe bananas rather than throwing them out you’ll always have them in ready supply.
To freeze bananas, slice into thin slices, place on a baking tray in a single layer and pop in the freezer for a minimum of 4 hours or until frozen. Transfer to a resealable food bag and pop back in the freezer until you need them.
If you’re going to freeze your own strawberries then remove the hulls and cut in half first.
You could always try different berry combinations. I’ve also seen coconut yoghurt available in chocolate flavour – which might make a different and unusual combination.
Lisa’s recipe also calls for date syrup. I find that frozen bananas are really sweet so I tend not to add any sweetener, but if you don’t have date syrup you can always use maple syrup instead.
This recipe makes enough for 4 servings.
- 2 ripe bananas, sliced and frozen
- 125g frozen blackberries
- 300g frozen strawberries
- 200g frozen blueberries
- 100g coconut milk yoghurt
- 2 tsp date syrup
- 2 handfuls granola (gluten-free if you're following a gluten-free diet)
- Remove the frozen fruits from the freezer 20 minutes before blending
- Place all the fruit in 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 yoghurt together with the date syrup and blend for another 30 seconds.
- Either serve immediately or transfer to a freezer-safe container and freeze until required.
- Sprinkle granola over the top to decorate.
We also tried Lisa’s Oven Baked Corn Flake Chicken – read our review here.
Meals Our Kids Love will be sitting down with Lisa Roukin in August to chat about her book, My Relationship with Food, so make sure you stop by. My Relationship with Food is currently on offer at £22 (usual price £25) on Lisa’s website www.myrelationshipwithfood.com.
Featuring 100 delicious recipes and beautiful photography, all the dishes are virtually gluten-free and use minimal dairy and refined sugars.
Recipes are grouped according to the seasons, helping you make the most of the best produce available to create nourishing meals. Perfect for those wishing to build on their repertoire, introducing you to some inspiring breakfasts, lunches, soups, sides, dinners and treats.
Meals Our Kids Love! received one free copy of My Relationship with Food for review.