Kawakawa, Banana and Ginger Sorbet

Serves 4
Prep time 1 hour, including 30 minutes freezing
Nutritional Information per serving (approx 122 grams): Energy 507 kJ (121 kcal), Protein 2.1 g, Fat total 2.9 g – saturated 1.8 g, Carbohydrate 20.2 g – sugars 16.8 g, Sodium 33 mg

Ingredients

2 large ripe bananas

1/2 tsp ginger

1/2 tsp honey

1/2 cup kawakawa tea

1/2 cup natural unsweetened yoghurt

Directions

If you don’t already have the kawakawa tea, make that using 65 g of kawakawa leaves (about 40 leaves) in 2 cups of water and boil for 10 minutes. Let the tea cool for 10 minutes before straining through a tightly woven sieve.

Place banana pieces (sliced on the diagonal), ginger, honey and kawakawa tea in a zip-lock bag or shallow sealable container.

Seal the bag or container and freeze.

Once frozen solid, remove from the freezer and break up into manageable sized pieces for blitzing with an electric blender. I would recommend putting the mixture into a cylinder-shaped container and using a tri-blade hand wand so you can concentrate the blades in one area. Move the wand up and down to speed up the process.

When the mixture is 90 percent blended, add the yoghurt and continue until it is well blended.

Once the mixture is creamy, it will start to melt quite quickly, so put it in a container and refreeze until it’s ready to be served.

Hint: You may not taste the kawakawa immediately but once you have finished your second mouthful you will feel a lovely warm sensation at the top of your palate as the kawakawa’s herbal properties start to take effect.

Ideally eat this dessert without 5 hours of making it. If left too long it will get very icy.

Marsha Mackie