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PEANUT BUTTER & GRAPE SORBET SUNDAE

Dani VennPlant Based Vegan, Raw-Some

I love January as it’s teeming with inspiration! Challenges for the year ahead are set, new goals are created, the sunshine makes everything sparkle and the seasonal produce is plentiful making the simplest of dishes a delight to make. For me, summer cooking is all about quick and easy fuss-free meals because no one wants to be slaving away around a hot stove on a 37-degree day! And the beauty of Mother Nature means she has provided us with produce that doesn’t need much fiddling with at this time of year.

A freshly plucked cherry tomato with a leaf of basil or a zucchini spun into noodles with slithers of mint and olive oil and hey presto you have an awesome snack. But a slightly more unusual combination that you may not have thought of before is salted peanut butter (the pure stuff that’s made from just peanuts and a little salt) and the sweetest of grapes like the Australian grown Sable Seedless from Sun World, which are 15% sweeter than your average table grape so that whole salty n’ sweet thing really goes off with a bang! Plus being naturally seed free these grapes are awesome for little kids when chopped in half.

We all know how handy and healthy a handful of crunchy grapes are to have as a snack on the go. It’s like my little Harlow has an in-built grape radar, she can sniff them out in my handbag because she loves them so much! This suits me fine as grapes are made up of 80% water so it’s great way to keep her hydrated but also they contain a load of Vitamin C and natural antioxidants and goodness. Bonus!

But one of my fave things to do with grapes is to pop them into the freezer, did you know that you can freeze grapes for up to three months? Seriously if you haven’t tried this you need to get on board because after a hot day at work and you come home to handful of frozen grapes that are just like natures ice pops you will thank me! You can even make the best sorbet from frozen grapes that don’t require anything else except for a blender. However I wouldn’t recommend giving whole frozen grapes to toddlers who can’t chomp up their food properly yet.

When making grape sorbet the Sable Seedless is perfect because as the name suggest they’re seedless, they’re super sweet with a natural tropical taste and the grapes are a beautiful dark shade of purple so your sorbet will look incredible. They’re currently in season until March and are easy to find at your local Coles or Woolies supermarkets nationally, just look out for the distinct open bunch bags.

This sorbet is good enough to eat on it’s own and is such a better way for your kids to cool down in summer than resorting to buying them a slurpee or sugar loaded icy pole. If you’d like to fancy it up then pairing it  with salty peanut butter and vanilla “nana” ice cream works as a wicked sundae that’s good for you! I hope that you’ve all had a great start to the new year and can’t wait to share with you many more recipes and good times in 2016. Enjoy x

PEANUT BUTTER & GRAPE SORBET SUNDAE

Serves 4

Takes about 15 minutes to make, plus overnight freezing

WHAT YOU WILL NEED

1 bunch Sun World Sable Seedless grapes, washed and frozen (see tips)

1 cup pure salted peanut butter

Nana Ice Cream

2 ripe bananas, peeled, chopped into chunks and frozen

½ teaspoon vanilla bean powder or 1 vanilla bean seeds scraped

1 tablespoon pure maple syrup (optional)

HOW TO MAKE IT

To make the sorbet, use about 400g of frozen grapes and add to high-powered blender. Make sure that you use enough grapes to fully cover the blades of the blender. You can use more or less grapes depending on your blender and how many people you are serving. Blitz on high, scraping down the sides of the blender bowl as needed, blitz until smooth and dark purple. Keep in freezer for a short time to keep chilled whilst making the nana ice cream.

Clean blender.

Add frozen banana, vanilla and maple syrup to blender if using. Blitz on high until smooth and creamy.

Give your peanut butter a good stir and make sure all the oil is mixed in well and is slightly runny.

To make your sundae, use a nice glass and make layers with the grape sorbet, peanut butter and vanilla nana ice cream. Top with extra frozen grapes. Serve immediately.

TIPS

  • I find it’s easy to freeze grapes when they are still attached to their stalk and pick them off as needed as you won’t need to freeze a whole bunch to make the sorbet
  • You can easily make your own peanut butter if you have a good high powered blender by adding about 500g of unsalted roasted or raw peanuts and a teaspoon or so of salt flakes and blitzing on high until smooth and buttery. Alternatively look for labels that don’t have any other ingredients listed except peanuts and salt.
  • To store left over sorbet, place into small container, allow sorbet to defrost slightly then re-blitz in blender to make it creamy again before serving.

 This post is sponsored by Sun World grapes and is 100% wholeheartedly endorsed by Dani

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