Vegan Banana Blueberry Sorbet
This creamy, fresh desert is super simple to create. First, cut up two bananas into 1/2 inch pieces and lay them out on a cookie sheet or any flat surface that will fit in your freezer (I used a cutting board with wax paper). Wash and add a half cup of fresh blueberries to the sheet, preferably to the center so the berries won't roll off. Pop this in the freezer for at least 8 hours or over night.
Once the fruit is frozen, place the pieces in a food processor or blender and whip until smooth. It comes out creamy and tastes great on a hot summer evening. Light and fresh just like you would expect from sorbet, but with a rich creamy taste.
It's easy to switch out the blueberries with other fruit. Try a few (6-10) raspberries (not frozen) and some chopped mint. It changes the color from yellow to pink but the consistency and banana flavor stay the same.
The bananas seem to hold up well to freezing for about 3 to 4 days. Any longer and you would probably want to seal them in an air tight bag.
Local Green Circle, July, 2009
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