I spotted this recipe while browsing through Hugh Fearnley-Whittingstall’s new book Light and Easy. It is somewhere between ice-cream and sorbet, and is perfect for adding an element of indulgence when you are catering for people who are vegan or don’t eat dairy. The original recipe was for strawberries, but it said you could also use raspberries – so I did. The only difficult bit is remembering to soak the cashews in advance.
Soak the cashews in water for 4 hours or overnight. Mash the banana and put into the blender with the drained cashews, 100ml water and honey. Blend until smooth. Add the raspberries and lemon juice and blitz again.
Churn in an ice-cream maker and then transfer to the freezer for an hour or two to firm up. Alternatively, use frozen raspberries – you need to let them soften a little unless you have a very powerful blender – and just transfer to the freezer.
This is great served with poached peaches – a variant of pêche melba – or just with raspberries and blueberries on the side.