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.
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.
- 15 mins preparation
- Serves 4
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Ingredients
Banana berry breakfast sorbet
- 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
Banana berry breakfast sorbet
- 1Working in two batches, place frozen bananas, frozen strawberries, beetroot, ginger and almond milk in a high-powered blender; blend until smooth.
- 2Pour mixture into a freezer proof container; cover with plastic wrap. Freeze 6 hours or overnight until firm.
- 3Working in two batches, scoop sorbet into blender; blend until smooth.
- 4Pour sorbet into bowls; top with fresh strawberries, kiwifruit and chia seeds. Serve immediately.
Notes
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.
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