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.