Pomegranate, Raspberry and Blueberry Breakfast Sorbet

I admit it. I am a sweetoholic. I “need” (possibly more of a want really) something sweet after practically every meal. It doesn’t have to be chocolate or a cookie though, a piece of fruit, dates with almond butter, a smoothie with my eggs on toast or something like this sorbet is just perfect. This little sorbet is sweet but not sickly so, and it’s full of good antioxidants and is dairy free since I use plant based milk.

It’s also extremely easy to do and even my husband, who has even more of a sweet tooth than me, approves. Today I made this version with pomegranate, raspberries and blueberries but I LOVE making it with frozen mango and raspberries or strawberries too. It becomes even creamier if you add a bit of frozen banana. Basically, you can put anything you like in it. If it gets a bit too runny after you’ve mixed it, pop it back in the fridge for half an hour and stir it when you take it out.

RECIPE for 1 portion

200g frozen berries

50-100ml of vanilla almond milk

Pinch of stevia

Pomegranate seeds, how much/little you like

Cinnamon is a nice addition if you like it!

METHOD

Place all ingredients in a big bowl and mix with a hand mixer until smooth. Put in a bowl and top with pomegranate seeds and fresh berries. Yum!

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