Strawberry Banana Sorbet Recipe
This is a quick and easy recipe for strawberry banana sorbet.
Strawberry Banana Sorbet
Equipment
- Ice cream maker (optional)
Ingredients
- 1 lb strawberries
- 2 bananas
- .25 cups water
- .25 cups sugar
Instructions
- *Prepare ice cream bowl in advance if your ice cream maker requires it to be chilled/frozen
- In a small saucepan, bring water and sugar to a boil, stirring until sugar is fully incorporated, forming a syrup
- Combine diced strawberries, sliced bananas, and syrup in a blender or food processor until fully incorporated
- Chill for 2-10 hours
- Follow your ice cream maker's directions for sorbet to freeze or place in a freezer-safe container and into a freezer for 4-8 hours, hand-churning every 30 minutes
While strawberry banana sorbet is fun, it may not be the best fit for your taste or pantry preferences. For more flavors and sordid sorbet fun, take a look through these assorted sorbet recipes.
Sorbets are not terribly complex. They’re comprised largely of fruit, which is largely water and sugar itself, water, and sugar. Sometimes spiked with alcohol or including a sugar substitute, such as honey, agave nectar, maple syrup, orange juice or corn syrup, sorbet is the dairy-free, lower-fat and -calorie frozen treat.
Any fruit is fair game, in theory. Berries and bananas are excellent. Raspberry and lemon are two of my favorites, although I’m afraid I’m rather partial to those flavors as is. Apples may cause you some grief, but mix in well to provide extra flavor in a fruit concoction or to fill out a recipe calling for a large quantity of fruit that’s not yet in-season or just is just expensive.
Citrus sorbets will often require more water and sugar than other sorbets to offset the intensity of their natural acids. Freezing grapes creates what is essentially a bite-able sugar ice rock, perfectly delightful on its own for some of us, but if you’re heading down that route anyway, consider sugar and [insert alcohol of your choice] coated frozen grapes.
Certain recipes may call for a mix of fruits or for a homemade simple syrup made from boiling water and sugar until the sugar integrates fully. The ratio varies by recipe, but 1:1 will usually get you to the right consistency if you’re playing the clean-out-my-house-of-all-the-almost-too-ripe-fruit-by-making-a-sorbet game. Sometimes you can switch out sugar for sweetener substitutes, however having the syrupy consistency is key to not bending spoons if you’re easily excitable or without an ice cream scoop.
Whatever you decide to do fruit-wise, just be certain to break up the freezing process with occasional churning (by hand) or throughout the freezing process (in an ice cream machine). Depending on the water-to-fruit-to-sugar level, the consistency will change. The sorbet will be harder and require more thawing before consuming if there’s too much water compared to sugar.
Best of luck on your fruity explorations.