Name: 24 Hour Yoghurt
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 2
Ingredients: 8 cups coconut milk or dairy milk; 2 tbs honey; Yoghurt starter culture

Meal Type: Desserts, Ice cream
Diet Type: Phase 2 Reintroduce, Dairy free, Egg free, Gluten free, Grain free, Low Fermentation, Low FODMAP, Phase 1 Semi Restricted, SSFG: Green, The SIBO Diet: Calm, Vegan, Vegetarian
Cooking Time: 10 minutes

Prep: 10 mins

Cook: 0 mins

Yields: 6 serving

On a hot summer's day, there is nothing better than a refreshing scoop of berry sorbet. Get creative and use berries that are in season and extra delicious. Alternatively, use frozen berries that you can purchase throughout the year. This sorbet is delicious on its own or can be paired with our Berry Crumble or Chocolate and Hazelnut Cake.

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Berry Sorbet Recipe Website Image 786x1024

Imperial

Metric

Ingredients

3 cups mixed frozen berries (eg. strawberries, raspberries, blueberries)
1-2 tbs honey (or maple syrup if Low FODMAP or vegan)
4-8 tbs almond, coconut, hemp or rice milk

Method

Place the frozen berries in a food processor or blender and blitz until finely chopped.
Add in the honey (or maple syrup), and blitz, then add in the milk, 1 tablespoon at a time, blitzing between each addition and scraping down the sides, until the sorbet reaches a scoopable consistency.
Divide between 6 bowls and serve immediately.

Note

If following the low FODMAP Diet, include more blueberries in the mix and reduce the strawberries and raspberries to keep the fructose load lower.
The sorbet is best served on the day it is made. If you have leftovers, place scoops into a freezer-safe airtight container. When serving leftover scoops, remove from the freezer 5-10 minutes before serving so they can soften. Please note, the texture won’t be as smooth as it was on the day it was made.

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