Anna's Breaky Bowl Blueberry Sorbet

Anna's Breaky Bowl Blueberry Sorbet

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Recipe by Anna Polyviou

This sorbet is one of Anna’s family favourites, especially using Greek yoghurt and a little bit of olive oil. This combination brings out a fresh, comforting taste that will add a delicious something extra to your breakfast bowl.

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  • 50gr Frozen blueberries 
  • 125 gr Caster sugar 
  • 75ml Water 
  • 160gr Greek yoghurt 
  • 50ml Olive oil 
  • 10ml Lemon juice

Serves: 8
Prep time: ½ hour
Cooking time: ½ hour
Tools: Whisk, Frozen Dessert Maker


  1. Place Kenwood frozen dessert maker bowl in the freezer, preferably overnight
  2. To make blueberry jam, place blueberries and 25gr caster sugar in a small saucepan and bring to the boil. Simmer on a low heat for 15-20 minutes; make sure to stir so it does not catch. Set aside to cool
  3. In a small sauce pan, mix water with 100 gr of sugar and bring to the boil, once boiled allow to completely cool down. Add lemon juice
  4. Place yoghurt into mixing bowl. Use whisk to mix syrup into the yoghurt, adding gradually so it all combines together
  5. Gradually whisk the oil into yoghurt until combined
  6. Pour the mixture into the pre-frozen freezer bowl. Attach to the Kenwood machine and churn the yoghurt sorbet until frozen
  7. Remove and fold in the blueberry jam
  8. Serve with your choice of breakfast, such as berries, shredded coconut, acai or honey nut granola

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