The Good Farm Cookbook: Healthy nectarine and berry sorbet with crushed macadamia nuts

With a focus on ethical proteins, wholefoods, low sugar and gluten-free eating, Matilda Brown and Scott Gooding’s new The Good Farm Cookbook is a collection of everyday family recipes for a nourishing, hopeful life.

This bright berry and nectarine sorbet is not only delicious but, with its all-natural ingredients, is actually good for you as well.

Ingredients

4 nectarines, pitted and roughly chopped

150g mixed berries (strawberries, raspberries, blueberries)

¼ cup (90g) honey, or maple syrup

1-2 tbsp lemon juice

½ tsp vanilla extract

¼ cup (35g) crushed macadamia nuts, to serve

Method

1.

In a blender or food processor, combine all the ingredients except the nuts and blitz until smooth. Taste the sorbet base and adjust the sweetness with more honey if needed.

2.

Pour into a freezer-safe container and cover with a lid. Freeze for at least 4 hours, or until the sorbet is firm.

3.

When the sorbet is ready, take it out of the freezer and let it sit at room temperature for a few minutes to soften slightly. Once softened, scoop the sorbet into serving bowls or cones and top with the macadamias.

This is an edited extract from The Good Farm Cookbook by Scott Gooding and Matilda Brown with photography by Cath Muscat, published by Murdoch Books, $39.99.

Available at:

• Amazon
• Big W
• Dymocks

See more of The Good Farm Cookbook’s recipes:

• The Good Farm Cookbook’s grilled eggplant and lentil salad with lemon-mint dressing
• The Good Farm Cookbook’s easy Peri Peri chicken
• The Good Farm Cookbook’s simple curry butter swordfish with beans
• The Good Farm Cookbook’s Bryan’s steak and chips with black olive butter
• The Good Farm Cookbook: Quick baked salmon with orange, dill and pistachio kernels

This article originally appeared on Home Beautiful and is republished here with permission.