Yerba Mate Coconut Sorbet

From Kath Eats Real Food


prep: 5 mins | cook: 30 mins | total: 2 hrs, 35 mins
yield: 8-10 scoops

3 cups of hot water

1/2 cup Argentinian yerba mate loose leaf tea (brew to the strength of your preference!)

1/3 cup honey

1 can full-fat coconut milk

1/2 tsp vanilla extract

2 pinches kosher salt


Brew tea, add honey, stir and chill.
Combine tea, coconut milk, vanilla and salt in an ice cream maker and churn for 30 minutes.
Pour into storage container and freeze for an hour.
Serve with extra coconut and toppings of your choice.

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