FROZEN BANANA SORBET
This recipe is perhaps the simplest of all and it is amazing how much it tastes like ice cream!
Provided by Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Peel the banana and cut into chunks about 1-inch long. Put the banana, lime juice and honey in a food processor and process by pulsing until it is pureed but still a little chunky. Spoon into a serving dish and serve.
BANANA-BLUEBERRY SORBET
When I was a professional baker, foodies would walk into the kitchen, look down their noses at my gorgeous flats of cultivated blueberries, and sneer, "Oh, I only like wild blueberries." Then they'd stand there making idle chat while grabbing fistfuls of domestic blueberries and gobbling them up. Wild blueberries are indeed wonderful, but they can be hard to find (unlike annoying food snobs), so you can use any kind of blueberry here. Just don't gobble them all up, or let anyone else do so, before you get a chance to use them.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- Cut the banana into chunks and purée in a blender or food processor with the blueberries, water, sugar, and lemon or lime juice until smooth and few discernible bits of blueberry skins remain.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- To make Banana-Blackberry Sorbet, substitute 2 cups (240 g) fresh or frozen blackberries for the blueberries.
- Make a fruit salad combining pineapple, tangerines, bananas, and any available berries, tossing the fruits with a bit of sugar and dark rum. Serve with a scoop of Banana-Blueberry Sorbet.
TRIO OF SORBETS WITH RASPBERRY COULIS
Categories Food Processor Ice Cream Machine Dessert Freeze/Chill Frozen Dessert Raspberry Apricot Banana Kiwi Summer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 24
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.
AMAZING BANANA SORBET
This recipe is great for hot summer afternoons, or when you're just craving a cold snack! It is easy to make and uses only 3 simple ingredients. For one cup of mashed bananas, you will need about 3 bananas.
Provided by MERYL THE YOUNG CHEF
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h10m
Yield 5
Number Of Ingredients 3
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.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 50.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 0.4 mg, Sugar 45.5 g
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