You might not think of whipping up a sorbet first thing in the morning, but let me tell you if you’ve got a powerful blender and it’s the weekend – why not! It only takes a few minutes and tastes all zingy and gorgeous.
This is where the Vitamix really comes into its own – instantly pulverising frozen fruit, sugar and lemon juice into beautiful fruit sorbet. Could this gadget be any more appealing?!
The sorbet is the summer equivalent of a berry compote dolloped on a stack of pancakes. Eggy bread is far quicker to make and you can cut it into all kinds of fun shapes if you want.
I was inspired to make the sorbet after editing a recipe from the fabulous MsMarmiteLover – aka Kerstin Rodgers of the Underground Restaurant, which she developed for the Good Food Channel website recently. Her take is a classy forest fruits affair, floating in a nordic sea of blueberry soup.
My version uses fresh strawberries and blueberries that i’ve popped in a zip lock bag and frozen overnight, but otherwise the sorbet recipe is the same. Pop over to the Good Food Channel website for Kerstin’s sorbet recipe and also to find out more about the lady herself in my interview with her.
So back to the breakfast – you could use any frozen fruit you like – mango is next on my list…
Arlo helped me make the stars, which were shaped using cookie cutters and then dunked in a couple of beaten eggs, before being pan fried for a minute each side until golden. I’ve made breadcrumbs with the bread offcuts and popped them in the freezer so there’s no waste.
I love making special breakfasts for the boys at the weekend and it felt good to make something totally different, that while indulgent had a good amount of fruit in it!
What are your favourite weekend breakfasts to serve up to your family?
Thanks to Vitamix for providing me with a blender – in return I am blogging about my recipe adventures with it 🙂