Some time ago, while visiting a close friend in Sweden we improvised a dessert right on the spot. She had some coconut milk and coconut palm sugar (or was it dates?) in the pantry, frozen bananas and raspberries in the freezer, and we simply put it all in a blender. The result was a frozen delight!
Now that the heat has arrived here in Ibiza and strawberries are in season Kuteer experimented his way to this fantastic and super simple recipe that we’re sharing with you today.
This sorbet is light, refreshingly sweet and a perfect way to cool down on a hot summer day. Especially, if you (like us) don’t have the luxury of having an air conditioner. We have already enjoyed this numerous times in the last couple of weeks and will surely continue to do so for the rest of the summer!
What is so great is that you can simply replace the strawberries with any other fruit or berry that you like. It might require a bit of play with the amount of added dates to get the preferred sweetness but we guarantee that you’ll figure it out in no-time.
Now we want to hear from you. Have you got any favorite sorbet recipes of your own, plant-based and without heaps of sugar? Leave a comment, we would love to know what it is.
Strawberry Sorbet topped with Toasted Almonds
4 medjool dates, pitted
700 g strawberries, rinsed
Juice of 1 lime
200 ml coconut milk
50 g almonds, peeled
A pinch of salt
Remove tops from the strawberries and cut them into quarters. Put in the freezer for 24 hours.
Slice the almonds and toast them in a hot pan until they get a golden color. Put in a bowl and keep aside.
In a high speed blender, blend half of the frozen strawberries with the remaining ingredients except the almonds. Then add the second half of the strawberries and blend until creamy and sorbet consistency.
Serve in a dessert glass or bowl topped with toasted almonds.