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
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.
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