Raspberry Sorbet Magnums
They are super easy to make and only have fruit in the centre so are a healthier treat to be enjoyed on warm days! We make these using the sorbet attachment of our nama J2 juicer. You could easily eat the sorbet just as it is as a healthier alternative to ice cream or a yummy sweet fruit breakfast bowl! You can get 10% off with the code HAPPYPEAR10 at checkout.
Takes 1 hour 20 minutes
Serves 8
Ingredients
- 1 x 300g packet of frozen raspberries 2.5 cups
- 3 frozen bananas
- Silicone ‘magnum’ ice cream type moulds
- Wooden ice cream sticks
- 200 g dark chocolate 1.25 cups
Instructions
- Make the sorbet: Put the frozen fruit into the hopper of your Nama juicer with the sorbet attachment in place, close the lid to the hopper and turn it on to process. Alternatively you could try blending the fruit using a food processor or blender.
- Fill the sorbet into the moulds: Using a tablespoon spread the raspberry sorbet into the silicone moulds, being sure to spread them out and fill each mould fully.
- Add the ice cream sticks: Insert an ice cream stick into each mould.
- Freeze the raspberry layer: Place the silicone moulds with the raspberry sorbet in the freezer and freeze for 4 hours.
- Melt the chocolate: melt the chocolate using a water bath/bain-marie or by heating in a microwave.
- Dip the Raspberry sorbet ice creams in the melted chocolate: Dip each raspberry sorbet ice creams individually in the melted chocolate making sure to cover all sides.
- Leave to set on some baking parchment: The chocolate should set almost immediately, if not leave to set on the baking parchment. If necessary return to the freezer.
- Enjoy!
