Stupidly Simple Banana Sorbet
- Prep Time 2:10
- 10 Comments
This brilliantly easy, creamy sorbet is really nothing new. The Kitchn did a post on it a while back, but more importantly, my mom has been making it since the early 80’s. It’s great served right out of the food processor, as a custardy, soft-serve style dessert, but if I have the time, I like to freeze it a bit more, just until it’s firm, so I can serve it in scoops.
- 6 bananas, peeled and sliced into 1” pieces $1.50 for a bunch
Total Cost of Ingredients: $1.50
Arrange sliced bananas on a baking sheet or a few large plates. Freeze for at least 2 hours, until hard.
Puree in a food processor. This will take several minutes and you will have to scrape down the sides periodically (at first, the frozen bananas will resemble crumbs, but continue blending and they’ll quickly turn into creamy sorbet).
Once the bananas have been pureed, either serve immediately as a soft-serve style dessert, or freeze in a freezer-safe container for at least an hour, until firm enough to scoop.