3 bananas peeled
juice of 1/2 lemon
300 g (10 oz) strawberries, hulled
1 egg white
7 fl oz (200 ml) unsweetened orange juice
175 g (6 oz) raspberries, strawberries and mint, to decorate
juice of 1/2 lemon
300 g (10 oz) strawberries, hulled
1 egg white
7 fl oz (200 ml) unsweetened orange juice
175 g (6 oz) raspberries, strawberries and mint, to decorate
method
1. Put the bananas, lemon juice and strawberries into a blender or food processor and puree until smooth.
2. Pour into a shallow freezerproof container and freeze for 2-3 hours or until solid.
3. Just before serving break up the frozen fruit pulp and blend it quickly in the blender or food processor with the egg white and orange juice until a frothy slush is formed.
4. Fold in the raspberries.
5. Carefully pour the mixture into wide-bowled stemmed glasses and decorate with sliced strawberries and sprigs of fresh mint. Serve.
2. Pour into a shallow freezerproof container and freeze for 2-3 hours or until solid.
3. Just before serving break up the frozen fruit pulp and blend it quickly in the blender or food processor with the egg white and orange juice until a frothy slush is formed.
4. Fold in the raspberries.
5. Carefully pour the mixture into wide-bowled stemmed glasses and decorate with sliced strawberries and sprigs of fresh mint. Serve.
serving amount
serves 6
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
