A delicate berry treat for adults and kids alike. Sorbet is a fruit-based frozen dessert made from blended fruit pulp with sugar or powdered sugar. Traditionally, it contains no milk, cream, or other dairy products. But I couldn't resist adding a little yogurt. In my opinion, it makes it tastier — it adds a light creamy note and softens the fruit flavor slightly. You can use heavy cream instead of yogurt, or skip that ingredient altogether (in that case, reduce the amount of powdered sugar). The bananas and strawberries must be frozen ahead of time — this is important. By blending already-frozen fruit, we reach what's known as the soft-serve stage almost immediately, after which ice crystal formation is much less of a concern. As a result, once the sorbet is fully frozen, the texture will be smoother and more uniform than if we had simply frozen a purée made from fresh fruit. Makes approximately 6–8 servings of three scoops each.
Ingredients:
- 200 g bananas, peeled (overripe ones work best)
- 200 g strawberries (frozen or fresh)
- 150 g plain yogurt, no additives
- 50 g powdered sugar
- 1 tbsp lemon juice
How to cook strawberry banana sorbet
Peel the bananas and cut them into large chunks. Place in the freezer for 3–4 hours, until completely frozen. If the strawberries are fresh, freeze them completely as well beforehand (mine were already frozen).
Remove the bananas and strawberries from the freezer and place them in a bowl. Let them sit at room temperature for about 10–15 minutes, no longer. Prepare the yogurt, powdered sugar, and lemon juice so everything is within reach.
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