1 1 1 Berry Banana Sorbet Recipes

AMAZING BANANA SORBET

Steps:

• In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
• When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
• Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

ACAI-BANANA SORBET

Steps:

• Cut each banana into 6 chunks, and freeze until rock solid, preferably overnight.
• With the acai inside the packet, crush the puree into smaller pieces. Process the pieces in a food processor to a fine slush. Add the frozen banana chunks, coconut oil and maple syrup, and begin to process (the food processor may jolt in the very beginning). As the bananas break down and combine with the acai, the mixture will look crumbly, then gooey and eventually smooth and slightly slushy, like a sorbet. Stop the food processor frequently to scrape down the side of the bowl and break up any clumps. Serve right away, or scrape into a container and freeze until ready to serve.

1-1-1 BERRY BANANA SORBET

Steps:

• Put everything into mini food processor, pulse about 5 times to chop. Than blend for about 2 seconds at a time until consistency of soft serve. Add more kefir or milk if desired. in tiny amounts, 1 teaspoon at a time.
• Remove food processor lid and blade. Use an oven mitt to hold the processor bowl, use a spoon to enjoy.

ONE-INGREDIENT SORBET

Steps:

• Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight.
• Place strawberries in a food processor or blender and process until smooth.
• Place bananas in a food processor or blender and process until smooth.

TRIO OF SORBETS WITH RASPBERRY COULIS

Steps:

• For banana sorbet:
• Place bananas in freezer to chill 10 minutes. Bring sugar and 1/2 cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup into yolks. Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to processor bowl. Puree until smooth. Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
• For apricot sorbet:
• Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. pour into processor bowl and cool.
• Combine remaining 1 cup water, apricots and wine in heavy medium saucepan. Cover and cook over medium-low heat until apricots are very tender, stirring occasionally, about 25 minutes. Add mixture to syrup in processor. Add ginger and salt and puree. Cool.
• Transfer apricot mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead. Store in freezer.)
• For kiwi sorbet:
• Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool.
• Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
• For raspberry coulis:
• Puree all ingredients in processor. Strain through fine sieve. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of each sorbet on sauce. Garnish with fresh fruit if desired and serve.