- 2 large (approximately 120g each) very ripe bananas, peeled, chopped and frozen
- 2 cups frozen raspberries
- 2 tbs natural maple syrup
- 2 tbs lemon juice
Real raspberry sorbet
Serves: 6
Prep: 5 mins
Cook: 0 mins
Ingredients
Method
- Remove bananas from freezer and place in a food processor. Let sit for 5–7 mins to soften slightly, then pulse until broken down.
- Add remaining ingredients and blend until a thick, creamy pink mixture is formed, pausing once or twice to scrape down sides.
- Serve immediately in cups or cones, or transfer to a glass bowl with a lid and freeze for later.
Tips
- This recipe is great for using up bananas that are starting to go brown. Simply peel, chop and pop into the freezer for later use.
- The pink colour will intensify with freezing and turn raspberry red.
- You can also use other berries of your choice.
- Freeze leftover sorbet in an ice-cube tray to make your own smoothie cubes. Then just pop them into a blender with dairy or soy milk or yogurt.