ReceptnaptárSorbetto di fragole e banana (sugar-free strawberry banana sorbet)
Strawberry and banana sorbet is a sugar-free, creamy ice cream substitute made from frozen fruit. One machine, two ingredients, ready in ten minutes. The banana provides the creaminess and the sweetness.
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Ingredients
Method
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- Leave the frozen fruit at room temperature for 5 minutes.
- Blend in a powerful food processor or blender with the lemon juice and yogurt until creamy (scraping down the sides now and then).
- Eat straight away as soft-serve ice cream.
- For a firmer texture, put it in a container in the freezer for 1 hour.
- Serve with mint; it keeps in the freezer for 2 weeks (let it soften for 10 minutes before serving).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Freeze the bananas already sliced so they blend more easily.
- You need a powerful blender or food processor.
- Eat it straight away as soft-serve, or freeze it firmer.
Frequently asked questions
How long does it keep?
In the freezer, 2 weeks.
Can I use other fruit?
Mango, peaches, blackberries, raspberries.
Similar recipes
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- Lemon ice (granité) · Hungarian
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