Nectarine and Strawberry Sorbet

Prep time:

10 mins




Total time:

10 mins


2 cups strawberries, washed, halved

3 nectarines, washed, seed removed and halved

1 cup coconut cream

½ cup Chelsea Coconut Sugar

Juice of 1 lime


  1. Place all ingredients into a food processor and blend until smooth.
  2. Pour sorbet mixture into a container and freeze for 3 hours before serving.
  3. Store in the freezer

We are a little bit sorbet obsessed and with Summer on the way we have been busy in the kitchen coming up with new flavour combinations to satisfying our cravings for a cold sweet treat.

Sorbet is traditionally made with castor sugar, however we have swapped this out for Chelsea Coconut Sugar – an unrefined sugar option that has a beautiful toffee like taste.  The mixture of tart lemon, toffee sugar and the sweetness of strawberries and nectarines make for a taste explosion!

This recipe is vegan friendly, suitable for anyone who is lactose intolerant or gluten free.