KIWI LIME SORBET

SERVES 2 PORTIONS

6 ripe kiwifruit, peeled and chopped

1 ripe avocado, peeled and diced Juice of 1 lime

5 fresh mint leaves

5 tbsp coconut syrup or another sweetener

NUTRITIONAL VALUES

Calories: 58kcal
Fat: 2.3g (1.7g S.Fat)
Carbs: 9.1g
Protein: 0.7g
Sugar: 3g
Sodium: 65mg

METHOD

In a blender, puree all of the ingredients until smooth. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the sorbet to thaw before serving.

Without an ice cream maker:
Place the mixture in a freezer-safe bowl and freeze for 3 hours, stirring well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

RECIPE NOTES

Peel and chop the kiwifruit and avocado into small pieces and freeze them first if you have a high-speed blender. Then, in a blender, puree the frozen fruits with the remaining ingredients until smooth, and serve immediately as soft sorbet!

MANGO MELON SORBET

SERVES 2 PORTIONS

1⁄2 frozen peeled honeydew melon or cantaloupe

1 cup (240 ml) frozen mango

1 to 2 frozen bananas

1 tbsp coconut syrup or another sweetener

NUTRITIONAL VALUES

Calories: 190kcal
Fat: 13.8g (10.4g S.Fat)
Carbs: 16.4g
Protein: 2.4g
Sugar: 3.1g
Sodium: 7mg

METHOD

In a food processor or high-speed blender, combine all of the ingredients and blend until smooth. You can also puree the ingredients in smaller batches to facilitate blending. Serve and have fun!

FRESH BERRY SORBET

SERVES 2 PORTIONS

1 orange, peeled, pith removed, and seeded

1⁄2 cup (120 ml) frozen red currants

1 cup (240 ml) frozen strawberries

1⁄4 cup red currants, for serving

NUTRITIONAL VALUES

Calories: 76kcal
Fat: 0.1g (0g S.Fat)
Carbs: 19.3g
Protein: 1.1g
Sugar: 14.1g
Sodium: 0mg

METHOD

In a blender, combine all of the ingredients and blend until you have a smooth and creamy ice cream texture, scraping down the sides of the blender as needed. Scoop into bowls, top with red currants, and serve.

COCONUT SORBET WITH CASHEW BRITTLE

SERVES 4 PORTIONS

1 cup sugar

1⁄4 water

1 cup cashews

1 pint coconut sorbet

NUTRITIONAL VALUES

Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg

METHOD

Using parchment paper or a Silpat, line a large baking sheet. Combine sugar and water in a medium saucepan. Bring to a gentle boil, swirling the pan occasionally to mix, and cook for about 7 minutes, or until golden. Remove the cashews from the heat. Lift out 1-inch clusters (about 3 to 4 cashews) with two forks and place them on the prepared baking sheet. Allow to cool completely.

Transfer the cashew clusters to a cutting board and roughly chop with a sharp knife once they have cooled and hardened. Place in the freezer.

To serve, place a scoop of coconut sorbet on a plate and top with a spoonful of cashew brittle.