ForkwiseBerry-Lime Banana Sorbet
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 frozen medium bananas, peeled and sliced before freezing
- 1 cup frozen berries (one type or a combination; e.g. strawberries, blueberries, mixed berries, berry-cherry blend)
- ¼ cup (2 ounces) 100% cranberry-pomegranate juice
- 1 lime, zested
- ¼ tsp grated fresh ginger (or 1 pinch ground dried ginger)
Method
- Add the frozen bananas, berries, cranberry-pomegranate juice, lime zest, and ginger to a food processor or high-powered blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Serve immediately for a soft-serve texture. For a firmer texture, put it in the freezer for 2-3 hours, stirring every 20-30 minutes.
Blending the frozen bananas will take a few minutes. It will be very loud, similar to adding ice cubes to a blender. Within a few minutes though, you should be seeing a thick, creamy ice-cream-like mixture in the blender. Any 100% juice product can be used in this recipe. The zested lime will keep in a plastic ziptop back for up to 7 days in the refrigerator, or up to 3 months in the freezer. Use the juice in other recipes as desired.
Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
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