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If you own or are familiar with my first book "Eat Better Not Less", then you'll know how much I love banana ice cream. At one point I was eating it so often that I had to take a little break from it for a while. When I suddenly started craving banana ice cream again I found myself wanting to combine it with a fresh ingredient. I quickly placed the fresh apricots I'd bought the day before in the freezer with my frozen bananas. Then I waited overnight and let the anticipation rise. The following day, all I needed was a good mixer and 1-2 additional ingredients and this delicious, sorbet-like apricot & banana ice cream was born! And it was delicious! Mmmm! If you're looking for a sweet, refreshing treat, then this is the one for you! What's more, you can enjoy it with a clear conscience as it is completely free of refined sugar and lactose, and is made entirely from natural ingredients!
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettbossi.ch
Sorbet
Toppings
How it's done
Sorbet
Halve and pit the apricots, place on a baking tray along with the bananas, freeze overnight. Defrost the fruit for approx. 5 mins., place in a blender along with the lemon juice, almond drink and honey, puree for several minutes to create a sorbet.
Toppings
Serve the sorbet, decorate with berries, coconut strips and honey.
| Tip: | If you're not keen on apricots, simply replace them with other frozen fruit such as berries or plums. |
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