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!
Nadia Damaso - Eat better not less
Ingredients
for 2 person
Sorbet
| 200 g |
apricots |
| 2 ½ g |
bananas (approx. 250 g), cut into pieces |
| ½ |
lemon, use only the juice |
| 1 dl |
almond drink |
| 3 tsp |
liquid honey (e.g. acacia honey) |
Toppings
| 1 tbsp |
raspberry |
| 2 tsp |
coconut strips |
| a little |
liquid honey |
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.
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