More adventures using the unique flavours from Yee Kwan Ice Cream right here with these simple and tasty Sorbet Bars.
A quick mix of coconut, apricot, olive oil and pistachio creates the biscuit encasing the fruity sorbet. These bars are perfect to make in advance and will last a few days in the freezer.
Why this particular sorbet? Not only is the blend of Passion Fruit and Guava both refreshing and full of flavour, the Yee Kwan brand also has the added bonus of being gluten free and vegan friendly!
Start to finish, the whole process takes little over 10 minutes with absolutely no cooking involved – how good is that! The rest of the time is spent with the bars just relaxing in the freezer – so easy!
For six bars you will need…
100g Dried Apricots
100g Desiccated Coconut
100g Pistachio Nuts (unsalted)
Zest of ½ an Orange
50ml Olive Oil
Butter, for greasing
500ml Tub of Yee Kwan Pink Guava and Passion Fruit Sorbet*
*Other varieties in the Yee Kwan range will also work perfectly, check out the range here
1. Begin by placing the apricots, coconut, pistachios and orange zest into a blender or food processor. Add half the olive oil and pulse to combine the mixture. Keep adding the oil until you have a sticky, thick mixture.
2. Butter and line a loaf tin, or individual loaf tins with greaseproof paper. Lightly press in half of the apricot mixture to cover the base of the tin, flattening it down with the back of a spoon or spatula and reserve the rest. Place in the freezer, taking the sorbet out, for 30 minutes.
3. When the sorbet has softened enough to easily scoop out. Place a generous amount into the tin, just enough to come 3 inches up the side of the tin. Smooth over the top of the sorbet and return to the freezer for two hours.
4. Once the sorbet has hardened, press the remaining apricot mixture on top. Return the tin to the freezer for another 30 minutes to firm up.
5. Turn out the sorbet bars from the tin, if using a loaf tin cut into bars using a sharp knife. Eat and enjoy!
Yee Kwan Ice Cream: www.yeekwan.com
Try this fabulous sorbet at Wagamama
This is a sponsored post for Yee Kwan