Home
Recipes

No-churn granadilla ice cream

Ice cream

No-churn granadilla ice cream

Bazella ma'a rooz (lamb casserole)

Lamb recipes

Bazella ma’a rooz (lamb casserole)

2 hours

The basil smash

Beverage recipes

The basil smash

Fattoush salad

Mediterranean

Fattoush salad

The beer shandy

Beverage recipes

The beer shandy

Saffron roast lamb

Lamb recipes

Saffron roast lamb

45 minutes

Churros

Doughnut recipes

Churros

20 minutes

Fried plantain

Five-ingredient recipes

Fried plantain

5 minutes

Denningvleis

Eid recipes

Denningvleis

1 hour and 45 minutes

Pilchard pasta

Fish recipes

Pilchard pasta

45 minutes

Sweetcorn cake

Afternoon tea

Sweetcorn cake

35 minutes

No-churn nectarine-and-raspberry sorbet

Sorbet recipes

No-churn nectarine-and-raspberry sorbet

1 hour

Load more

No-churn nectarine-and-raspberry sorbet

By Hannah Lewry

Serves 5

Difficulty Easy

Prep Time 30 minutes, plus overnight freezing time

Cooking Time 1 hour

Ingredients

18 Woolworths yellow Flavourburst nectarines, halved and stoned
250 g frozen raspberries
3 cups almond milk
1 t vanilla extract

Method

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