Alice says, "I sometimes have this for breakfast! I have found that frozen strawberries work
best, as you don’t need to add any extra ice. Its fuchsia colour is probably my
favourite thing about this recipe. For added berry bliss, scatter some blueberries or
blackberries on top before serving."
150g frozen strawberries
2 tablespoons Greek yoghurt
1 tablespoon maple syrup
Blitz the strawberries, Greek yoghurt and maple syrup
in a blender or food processor for about 40 seconds,
or until smooth.
Taste. If you have used tarter strawberries, or want
the sorbet sweeter, add a little more maple syrup.
Too much can make the sorbet too runny, though,
so be careful. Add more yoghurt if you want a looser
- Eat it straightaway, perhaps garnished with a sprig
of mint. If you want to save the sorbet for later, pour
it into ice cube trays or ramekins and freeze it. Use a
knife to loosen the blocks when you are ready to eat
them, and blend them in a food processor for 30-
60 seconds. Then scoop the sorbet out and serve it
Alice Mackintosh is a registered Nutritional Therapist and runs a driving practise based in West London’s Chelsea. Alice is also a founder of nutritional supplement range Equi London, and co-author of The Happy Kitchen, Good Mood Food.