This sorbet is one of Anna’s family favourites, especially using Greek yoghurt and a little bit of olive oil. This combination brings out a fresh, comforting taste that will add a delicious something extra to your breakfast bowl.
Place Kenwood frozen dessert maker bowl in the freezer, preferably overnight
To make blueberry jam, place blueberries and 25gr caster sugar in a small saucepan and bring to the boil. Simmer on a low heat for 15-20 minutes; make sure to stir so it does not catch. Set aside to cool
In a small sauce pan, mix water with 100 gr of sugar and bring to the boil, once boiled allow to completely cool down. Add lemon juice
Place yoghurt into mixing bowl. Use whisk to mix syrup into the yoghurt, adding gradually so it all combines together
Gradually whisk the oil into yoghurt until combined
Pour the mixture into the pre-frozen freezer bowl. Attach to the Kenwood machine and churn the yoghurt sorbet until frozen
Remove and fold in the blueberry jam
Serve with your choice of breakfast, such as berries, shredded coconut, acai or honey nut granola
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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