Have you ever made sorbet before? It’s a delicious, fast way to use up over-ripe berries and fruit. I love it because it’s dairy-free and contains a small fraction of the calories compared to ice cream.
I’ve tried several sorbet recipes before trying this one here. I modified it slightly and decided it’s a winner! The addition of banana and honey in the sorbet helps to give it a more “creamy” texture. Some sorbets end up just tasting like frozen berries and after a few days in the freezer they even adopt an icy texture. This recipe below has a nice consistency, even after 2 weeks in the freezer!
I made it using a small, inexpensive ice cream maker, but if you don’t have one, don’t worry. I actually don’t think it did much since sorbet doesn’t thicken in the ice maker like ice cream does. Just blend it up, pour it in a freezer safe container and scoop away once it’s frozen. {I think the consistency is better if you blend it again once it’s partially frozen- details below.}
Strawberry Banana Sorbet
1.5 pounds ripe strawberries, hulled
2/3 cup raw honey {you can use 1 cup sugar instead}
1 pinch salt
1 TBSP cornstarch
1 TBSP cold water
3 tablespoons lemon juice
Place berries and bananas in a large bowl and puree until smooth.
