Banana Sorbet Recipe

Image by jules:stonesoup

serves 4
Adapted from Sean Moran in let It Simmer.

 


 

The bananas really help with the creaminess of the texture of this sorbet. I made mine in my icecream machine because I am lucky enough to have one but I’m sure it would well if you just popped the mix in the freezer and gave it a little stir every now and then.

 

Sean’s sorbet didn’t have the yoghurt so feel free to make it dairy free if you prefer but I love the subtle tart creaminess that the yoghurt provides.

 

100g sugar
1/2C water
juice 2 oranges
3/4C passionfruit pulp (approx 7)
1 banana
3/4C natural yoghurt.

 

Combine sugar and water in a small saucepan and stir over a low heat until sugar is dissolved. Stir through orange juice and passionfruit pulp. Puree banana in a food processor and add to passionfruit mixture. Stir through yoghurt and refrigerate until well chilled. Freeze in an icecream machine according to the manufacturer’s instructions.

 

fig, banana & vanilla smoothie
serves 1
Adapted from Rose Bakery Breakfast Lunch Tea by Rose Carrarini.

 


 

Bananas really do make the best smoothie base. Over the  years I’ve experimented with berries and pears and mango but (and I can’t believe I’m saying this) bananas really work best. Feel free to play around with the flavourings.

 

1 banana
1 black fig
1t honey
1t vanilla extract
125mL (1/2C) natural yoghurt
2 ice cubes.
water, optional

 

Puree in a food processor until silky smooth. Add water if desired until you have your favourite consistency. Serve immediately.