The spices in the sorbet make it feel like an autumn dessert, actually strangely ‘warming’ and comforting. I know it sounds unlikely but you need to try it to believe it. It’s super tasty, very easy and perfect to use up an abundance of apples.
240g apples, peeled and cut into chunks, cover with the juice of half a lemon to stop them going brown
225ml almond milk or other
115g coconut blossom nectar or maple syrup
1 tsp cinnamon
½ tsp cardamom
In a blender blend all the ingredients until mixed and smooth. Taste to check the sweetness and spices are the right level for you.
Churn in an ice cream machine if you have one. If not you can freeze the mixture, take it out every couple of hours, blend then re-freeze, repeating a couple of times.
Serve topped with chopped toasted pecans and a spoon of vanilla cashew cream for extra decadence.
Sweet cashew cream
2 cups, cashews, soaked for at least 4 hours
1 tsp vanilla powder or seeds from one pod
110ml water
60g maple syrup
Blend all the ingredients together.
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This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
