This easy recipe for strawberry banana sorbet has no added sugar and doesn’t require an ice cream maker. Now that’s sweet!
Things I love: strawberries and bananas and silky smooth sorbet. Things I do not love: ice cream makers of any kind (they don’t like me either) and all the added sugar that gets snuck into things. Please meet one of my favorite treats, which is this creamy, dreamy sorbet full of sweet fresh fruit flavors and zero added sugar, and there’s not an ice cream maker in sight.
Just you, your freezer and your blender. Welcome to that dessert that you are going to make over and over and over this summer, because it is so dang delicious and so dang easy. Let’s make it!
I always make it the second I see these babies in our local farm market with the word “local” next to them.
Strawberries are obviously a key ingredient in this recipe, and here’s a handy guide to everything you need to know about buying, storing and prepping these delicious fruits.
The best way to tell if you are going to get rich strawberry flavor out of strawberries is to take a quick sniff…they should be giving off a lovely strawberry aroma. If they don’t smell like strawberry, they aren’t going to taste like the deep, rich flavor we want from our strawberries. So go ahead and be that person sniffing the strawberries in the market. It’s for a good cause.
The other thing you need are three of these. These I always have in my house, 365 days a year, because one of my rules in life is that you will never know when you need a banana.
You also need a little coconut milk, a little orange juice, and if you like, a handful of this…
Hello, adorable baby mint plant. You are just the cheeriest thing!
Anyway, cut three bananas into chunks and freeze them solid. I tend to toss the in the freezer the day before I make this, but a few hours will do it too. Hull the strawberries (and click here for the BEST trick for doing that), cut them in half and freeze them too. I tend to put both the banana and the berries on a cookie sheet lined with parchment paper and let them freeze up together.
When things are good and frozen, pop everything in your blender, and add a little coconut milk (this adds unbelievable creaminess) and some orange juice. I buy two juice oranges for this recipe and juice them right into the blender. Press the button and puree this delectable mixture until everything is smooth and creamy and sorbet-like.
At this point the sorbet will be soft-set, and I tend to scoop it right into ice cream dishes and serve it up. It will freeze beautifully though…IF you have any leftovers. That’s a big if.
Last but not least, pop a mint sprig on the top if you want to get extra fancy. Or a teeny strawberry. Or some coconut chips. And dig in! Happy sorbet season.Print
- 3 bananas
- 1 pint strawberries
- 1/3 cup coconut milk
- Juice from 2 oranges
- Fresh mint for garnish
- Cut bananas into chunks. Hull strawberries and cut them in half. Lay all the fruit in a single layer on a parchment-lined cookie sheet and freeze until solid, preferably overnight if you have time.
- Put frozen fruit in a blender with coconut milk and orange juice and puree until smooth and soft-set.
- Garnish with mint and serve!