No-churn nectarine-and-raspberry sorbet
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- Hannah Lewry
- 5
- Easy
- Plant-Based wheat and gluten free
- 30 minutes, plus overnight freezing time
- 1 hour
“This is a great way to use up the last of summer’s stone fruit, and almond milk isa delicious dairy-free alternative that doesn’t overwhelm the flavours of the fruit.”
Ingredients
- 18 Woolworths yellow Flavourburst nectarines, halved and stoned
- 250 g frozen raspberries
- 3 cups almond milk
- 1 t vanilla extract
Cooking Instructions
1. Preheat the oven to 180°C. Place the nectarines on a lined baking tray and roast for 1 hour. Cool, place in a Ziploc bag and freeze overnight. Pour 1 cup almond milk into ice trays and freeze.
2. The next day, place the frozen nectarines, raspberries and vanilla in a food processor.
3. Blend, adding 1–2 cups almond milk, until smooth. Return to the freezer. Blend the frozen almond milk to shaved ice consistency – this is optional but it looks beautiful when you serve it, like snow.
4. Serve the sorbet in glasses, topped with the almond shaved ice.
Find more sorbet recipes here.
Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipes: Hannah Lewry and Claire-Ellen Van Rooyen
Food assistant: Claire-Ellen Van Rooyen
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