Lots of people have discovered the frozen banana trick that creates a wonderful substitute for ice cream. It’s become so popular, that now there’s a special machine to make this frozen banana “ice cream.”
So this weekend I tried something new, a strawberry/banana “sorbet.” It is quite tasty, a little icy like sorbet usually is, but perfectly sweet and refreshing on a hot summer day.
Strawberry/Banana “Sorbet”
1 cup fresh strawberries
1 banana
1/4 cup soy milk (or any milk you like)
2 Tablespoons honey
Prepare mix: Puree the strawberries and banana in a food processor or blender. Add soy milk and honey and blend thoroughly. Chill in the refrigerator for a couple of hours.
Freeze into sorbet: Blend in an ice cream maker (we have a Cuisinart), following the instructions. Because there is no cream and sugar, it only took about 5 minutes for this to freeze up. Keep an eye on it so it doesn’t lock up your ice cream maker.
You can eat a dish of it immediately, it’s soft and creamy. Any leftovers can be frozen in single-serve containers. It will freeze very solid, so take a serving out of the freezer about 10 minutes before you want to eat it. Or toss it in the microwave for 10 seconds to soften it quickly.
sweeter without 