Today’s cool treat is all about fruit. We are making a strawberry-banana sorbet. According to Wikipedia, a sorbet is a frozen dessert made of sweetened water flavored with fruit, wine or liqueur. I went for fruit, more specifically strawberries and bananas. They are a combination that goes so well together.
Now you don’t have to make this in an ice cream maker. You can just freeze this strawberry-banana sorbet in a container. I do enjoy it in my ice cream maker which makes this nice, thick, and icy in about 20 minutes. It’s another refreshing way to beat the heat and cool off. My two youngest kids are pretty picky both of them downed their serving in no time. My son even told me how much he liked it. I about fell over in shock. We were lucky he even gave it a taste, that’s how picky he can be.
- FRESH STRAWBERRIES, DIVIDED
- VERY RIPE BANANAS
- LEMON JUICE
Real Mom Kitchen
- 2 cups diced fresh strawberries divided
- 2 very ripe bananas
- ½ cup cold water
- ½ cup sugar
- 2 tsp lemon juice
- Set aside 1/2 cup of the diced strawberries for later. Place the remaining 1 1/2 cups strawberries and remaining ingredients in a blender or food processor. Process until smooth.
- Pour mixture into your ice cream maker or freezer container. If using your ice cream maker, freeze according to manufacturers instructions. I did this in my 1 1/2 qt Cuisinart and it worked perfectly. It takes about 20 minutes to freeze. Serve immediately and top each serving with some of the reserved fresh strawberries.
- If using a freezer container, add the remaining diced strawberries to the mix. This will give you some nice pieces of berries in your sorbet. You will need to freeze it for about 2 hours to get it thick enough. Give it a stir a few times during the two hours.
Recipe adapted from A Full Measure of Happiness.