A delicious, no nonsense creamy banana sorbet recipe from Good Housekeeping. And relatively healthy– all natural, with no corn syrup or preservatives that are found in most sorbets. Simple: the dessert is made with bananas, vanilla extract, and maple syrup– that’s it!
3 large very ripe bananas
1/3 cup maple syrup
1 teaspoon vanilla extract
1 pinch salt
(Since I have an ice cream machine, I altered the directions. If you are making the sorbet by hand, follow according to the directions posted here. Note: I would highly recommend getting yourself a Cuisinart Ice Cream-Frozen Yogurt & Sorbet Maker ($50). It’s a great solution to a Pinkberry obsession– and very inexpensive, in comparison.)
Peel and slice the bananas. In food processor or blender, blend bananas with maple syrup, vanilla, and pinch of salt until smooth and creamy, about 2 minutes. Pour mixture into ice cream maker. Simply turn the switch on and let it work its magic. Less than 25 minutes later, and there’s creamy homemade sorbet, ready to enjoy! I recommend a scoop of banana sorbet with a teaspoon of peanut butter–call it a night!