Recipe

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
  • 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.

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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