Banana berry breakfast sorbet

This ruby red bowl of lusciousness is brimming with good things - from an assortment of healthy fruit, to chia seeds packed with omega-3s.

Serves 4

Prep

15M

This banana and berry smoothie bowl is our answer to eating sorbet for breakfast. Or, if you like, enjoy it as a healthy vegan dessert after dinner.

Ingredients

4 medium frozen bananas (800g), broken into pieces

500 gram frozen strawberries

1 small beetroot (100g), peeled, chopped

1 tablespoon finely grated fresh ginger

2 cup (500ml) unsweetened almond milk

250 gram strawberries, halved

2 golden kiwifruits (170g), peeled, cut into wedges

1 tablespoon white chia seeds

Method

1.Working in two batches, place frozen bananas, frozen strawberries, beetroot, ginger and almond milk in a high-powered blender; blend until smooth.

2.Pour mixture into a freezer proof container; cover with plastic wrap. Freeze 6 hours or overnight until firm.

3.Working in two batches, scoop sorbet into blender; blend until smooth.

4.Pour sorbet into bowls; top with fresh strawberries, kiwifruit and chia seeds. Serve immediately.

Keep chopped bananas in a resealable plastic bag in the freezer to make early morning blending faster and easier. You can replace almond milk with any milk you prefer. Top the sorbet with any of your favourite fruits. Sorbet can be stored in the freezer for up to 1 week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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