About the Recipe
Ingredients
100 grams of frozen ripe banana
150 grams of coconut yogurt
2 tablespoons of lemon juice
350 grams of frozen peach
Preparation
1. Cut the banana and peach into small pieces and put them in the freezer. Make sure the banana and peach are well frozen before you start. This will give your sorbet a nice, creamy texture without having to add ice cream.
2. Add the frozen banana, coconut yogurt, lemon juice and frozen peach to the blender. It is important to use a powerful blender with blades so that the frozen ingredients are blended well without leaving bits behind.
3. Blend the ingredients on high speed until they form a smooth, creamy mass. This may take a few minutes, depending on the power of your blender. Stop occasionally to scrape the sides of the blender bowl clean and make sure everything is well blended.
4. Pour the mix into a baking pan that was already in the freezer for a few minutes, so that it is already cold. Stick that back in the freezer for 4 hours.
ENJOY