1 frozen banana (chopped into chunks)
1/2 punnet or 200g frozen strawberries.
2 tablespoons coconut yogurt (I use @abbottkinney) – possible to use norma yoghurt
zest 1 lime and juice of 1/2
Handful (3 large sprigs) fresh basil
My recipe is inspired by a jam I tasted made by @emmerys about 20 years ago living close to Copenhagen. The jam was strawberry and basil and I loved the combination so much I thought I’d create a dessert using these two items currently in season. Perfect for warm sunny days.
Add the ingredients to a food processor and blitz. I usually freeze store bananas out of their skins in halves. Remove from the freezer 10 minutes before using.
The colder the items the more “nice-cream/sorbet” effect you will get. This mix may also be added to ice lolly forms and frozen.