RECIPE: STRAWBERRY/BANANA SORBET
Posted by: “Pat
From Susan Voisin again - www.fatfreevegan.com. Thanks, Susan!
We use our VitaMix for frozen desserts such as this; they’re very nice in
hot weather.
Pat
This makes about 3 large servings. Add an extra frozen banana or cup of
fruit for each additional serving.
2 frozen bananas (peel ripe bananas and wrap with plastic wrap before
freezing solid)
2 cups frozen strawberries (or fruit of choice)
milk (your choice: dairy milk, soy milk, nut milk, etc.)
sweetener of choice (liquid sweeteners, such as rice syrup or agave nectar,
dissolve best) [Pat’s note: maple syrup would well.]
Take the frozen bananas out of the freezer and break them into 3 or 4
pieces. Place them and the strawberries into the food processor and allow
them to sit for about 10 minutes, to thaw only slightly.
Cover and start the food processor. (Don’t be surprised when the processor
bucks like an angry bull when the blade hits that frozen fruit!) With it
running, add just a little bit of “milk” (you can also use water or juice
here) to help the fruit blend smoothly. I recommend about 1/4 to 1/2 cup
liquid for the amount of fruit used here. Stop the processor from time to
time and scrape down the sides. Keep processing until the fruit is the
smooth consistency of soft-serve ice cream. Add sweetener to taste (I use a
little bit of stevia) and process briefly one more time.
Serve immediately. Or you can put the whole processor into the freezer
until you’re ready to eat and give it another blending right before
serving. The sorbet can also be stored in a plastic container for up to a
few days and re-processed to soften.
http://groups.yahoo.com/group/healthycheapcooking/
I’m working on my immunity to your temptations ... I’ve been watching/listening to the food network, Alton Brown, Meals Impossible, Unwrapped, etc. for the past two hours while working on something else. You won’t get me this evening, granny!