Quick question: When you saw the words “Strawberry Banana” did you read them in David Beckham’s voice? Or is that just me? Thanks to that ad, I think I will forever be pronouncing “Strawberry Banana” in a British accent. I guess there are worse things…..
In a normal year, I wouldn’t be posting a sorbet recipe in April. But we’ve had unseasonably warm temps here in Colorado, so we are busting out the frozen treats a bit early. I love this recipe because there is no added sugar and no added fat. It’s just fruit being it’s tasty, sweet self. Plus, it is incredibly easy, so you’ll want to bookmark it to make for the kiddos all summer long.
Strawberry Banana Sorbet
- 3 ripe bananas
- 1 16 oz package frozen sliced organic strawberries unsweetened
- 2/3 cup water
- Line a baking sheet with waxed paper.
- Slice bananas into two inch pieces. Place on baking sheet and put in freezer until frozen - about 1 1/2 to 2 hours.
- Place bananas and strawberries on counter and allow to thaw for about 15 minutes. Add bananas, strawberries and water to the bowl of a food processor. Pulse all ingredients until smooth.
- Serve immediately.