Vegetarian Sorbet
Barefoot in the Grass Sorbet
A green sorbet with coconut milk and lime, with biscuit crumbs mixed in. The secret ingredient is lima beans.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 75 g | ½ cup | frozen lima beans, thawed | |
| 100 g | ½ cup | granulated sugar | |
| 120 ml | ½ cup | lime juice | |
| 240 ml | 1 cup | unsweetened tinned coconut milk | |
| 2 drops | 2 drops | green food colouring | |
| 2 | 2 | digestive biscuits, broken (mix-in) |
Ingredients
Method
- Put all the ingredients except the digestive biscuits in a blender. Blend on high for 60 seconds, until completely smooth.
- Pour the base into a Creami pint.
- Put the lid on and freeze for 24 hours.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select sorbet.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the digestive biscuits to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 279 kcal
- Fat
- 14 g
- of which saturates
- 12 g
- Carbohydrate
- 39 g
- of which sugars
- 27 g
- Fibre
- 1.3 g
- Protein
- 3.2 g
- Sodium
- 40 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
Ask AI about this recipe
Ask AI