Banana and Kiwi Sorbet
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A super simple, refreshing fruit sorbet made with frozen bananas and kiwi. This healthy, dairy-free treat is made without an ice cream maker for an easy summer snack.
- Time
- 2 hours 10 minutes
- Equipment
- Blender
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Peel the ripe bananas, slice them into rounds, and place them in a freezer-safe bag or container. Freeze for at least 2 hours or until solid.
Peel the kiwis and slice them into small pieces. For best texture, you can also freeze these, though it is not strictly necessary if the bananas are fully frozen.
Place the frozen banana slices and the kiwi pieces into a high-speed blender or food processor.
Add a teaspoon of lemon juice if desired to maintain the bright green color of the kiwi.
Pulse and blend the fruit until the mixture reaches a smooth, creamy, soft-serve consistency. You may need to stop and scrape down the sides of the blender a few times.
Serve immediately for a soft-serve texture, or transfer to a container and freeze for an additional 30 minutes if you prefer a firmer, scoopable sorbet.
Notes
This recipe is naturally vegan and gluten-free. Ensure your bananas are very ripe (spotted) before freezing for the best natural sweetness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 148
- Protein
- 2 g
- Carbs
- 37 g
- Fat
- 1 g
- Fiber
- 5 g
Where the calories come from
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