This is a very deep reddish-purplish ice-cream/sorbet and melts in the mouth with a delicious berry flavour. It is super-simple to make and apart from being delicious it's also impressive in terms of nutrient density. You can use popsicle moulds to freeze individual portions, or simply freeze in a glass loaf tin.
Recipe Courtesy of Exisle Publishing from the book Feed Your Brain: The Cookbook by Delia McCabe
Ingredients
1 cup macadamia nut, soaked in water for 2 - 3 hours, rinsed and drained well
¼ medium beetroot peeled and roughly chopped
0.12 cup maple syrup
1 tsp vanilla essence
½ cup coconut cream
½ cup blueberries
½ cup cherries, pitted
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![]() Image by Vanessa Russell Method Combine all the ingredients in a blender and blend until smooth and creamy. Transfer to a glass container that can hold 6 cups of liquid and place in the freezer. Stir the mixture every hour until it has frozen. (Alternatively, freeze the mixture in an ice-cream machine according to the instructions.) Tip Makes 8 servings |
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