Frozen berries work best for this deliciously fresh and zesty sorbet.
150g frozen strawberries and/or blueberries
2 tbsp Greek or sheep’s yoghurt
1 tbsp maple syrup
½ lime, juice only
Blitz all the ingredients in a blender until smooth.
Sorbet can be frozen in ice-cube trays or small storage pots. If using from the freezer, blend again before serving.
Tip: Top with chopped walnuts and a small handful of blueberries before serving.
Extracted from Glow by Kate O’Brien (Gill Books, €19.99). Photograph by Rob Kerkvliet.