Banana Sorbet
2 servings
20 minutes
Banana sorbet is an East Indian treat that captivates hearts with its simplicity and rich fruity flavor. The origins of this refreshing dessert trace back to the traditions of tropical countries where bananas and berries form the basis of many sweet dishes. Its texture resembles delicate ice cream but without dairy additives, while the natural sweetness of banana combines with the light tartness of cranberry and strawberry. This sorbet not only quenches thirst on hot days but also offers natural benefits – a wealth of vitamins and antioxidants. It is served chilled, garnished with fresh berries and mint, creating a vibrant and exquisite dessert. Perfect as a standalone treat or as an addition to fruit salads and light pies.
1
Banana - should be ripe and soft - peel, chop, put in a bag, and freeze for at least an hour.
- Bananas: 100 g
2
If the strawberries and cranberries are fresh, they also need to be frozen — placing them in the freezer for an hour. However, it's more practical to buy them already frozen.
- Strawberry: 100 g
- Cranberry: 50 g
3
Blend the frozen banana with the berries in a blender. It's better to do this in three to four batches: first chop everything into small pieces, and when the 'creamy' foam starts to form, stop the blender and stir the banana-berry mixture a few times with a spoon. The sorbet is ready when the mixture is completely homogeneous.
- Bananas: 100 g
- Strawberry: 100 g
- Cranberry: 50 g
4
Garnish the finished dish with fresh berries and mint leaves.
- Fresh berries: to taste
- Fresh mint: to taste