PINEAPPLE & BANANA SORBET
Pineapple & Banana Sorbet is the easiest, most flavourful, cooling, guilt free summer treat. With no refined sugar used, enjoy this sorbet to your heart's content. Since I had maple syrup at hand, I used added it to the sorbet. Therefore, this sorbet is vegan.
Ingredients
- 2 cups pineapple chunks
- 2 medium over ripe bananas
- 10-12 fresh mint leaves
- ⅛ tsp salt
- 2 tbsp maple syrup
Instructions
- Chop the bananas into chunks.
- Add all the ingredients in a blender jug.
- Process till you get a smooth thick paste.
- Pour the mixture into a freezable container.
- Freeze the pineapple banana mixture for at least 4 hours or overnight.
- I allowed it to freeze overnight.
- Take the container out of the freezer.
- Allow the sorbet to stand at room temperature for 5 minutes if it cannot be scooped.
- Scoop out pineapple and banana sorbet into ice creams and serve.
- Can garnish it some fresh mint leaves.
Notes
- Use over ripe bananas.
- Because of the bananas, this sorbet will not form crystals when frozen. However, if it does, break them up by scrapping the sorbet with a fork. Freeze it again.
- Do not add water. So make sure you use a powerful blender.