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 Raspberry-Banana Sorbet Recipe
This express sorbet is prepared quickly, simply and without extra costs. It turns out a very delicious berry ice cream - the perfect summer dessert. We had a beautiful hot summer, photographed at 35 degrees in the shade-sorbet in a moment began to melt.
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. To prepare the sorbet, prepare the raspberries (if necessary, select them), then spread evenly on the baking sheet and freeze. 1.5-2 hours (see how hard your freezer freezes).
    To prepare the sorbet, prepare the raspberries (if necessary, select them), then spread evenly on the baking sheet and freeze. 1.5-2 hours (see how hard your freezer freezes).
  2. We do the same with bananas. Peel and slice the bananas. Put the bananas on a baking sheet and put them in the freezer for 1.5 - 2 hours.
    We do the same with bananas. Peel and slice the bananas. Put the bananas on a baking sheet and put them in the freezer for 1.5 - 2 hours.
  3. Then take out the bananas and raspberries from the freezer, transfer them to the blender bowl, add the lime zest (only the green part), and squeeze the juice from one lime. If desired, you can add mint leaves (so that the sorbet has a refreshing aroma and taste).
    Then take out the bananas and raspberries from the freezer, transfer them to the blender bowl, add the lime zest (only the green part), and squeeze the juice from one lime. If desired, you can add mint leaves (so that the sorbet has a refreshing aroma and taste).
  4. All well whisk with a blender into a puree-like mass. It turned out quite thick, tender, soft ice cream-sorbet. This ice cream can be eaten immediately, but in principle you can slightly freeze it.
    All well whisk with a blender into a puree-like mass. It turned out quite thick, tender, soft ice cream-sorbet. This ice cream can be eaten immediately, but in principle you can slightly freeze it.
  5. Pour the sorbet into a container, cover with a lid and send it to the freezer for 30 minutes. (It is not necessary to keep the sorbet in the freezer for too long, since it will freeze very much, but if the sorbet is very frozen in the freezer, then put it in the refrigerator, where it will recover in a couple of hours).
    Pour the sorbet into a container, cover with a lid and send it to the freezer for 30 minutes. (It is not necessary to keep the sorbet in the freezer for too long, since it will freeze very much, but if the sorbet is very frozen in the freezer, then put it in the refrigerator, where it will recover in a couple of hours).
  6. Sorbet is ready.
    Sorbet is ready.
  7. Transfer the sorbet to the cremans, garnish with mint leaves (I also decorated with pastry sprinkles).
    Transfer the sorbet to the cremans, garnish with mint leaves (I also decorated with pastry sprinkles).
  8. Very, very tasty, and most importantly perfectly refreshing in the summer heat.
    Very, very tasty, and most importantly perfectly refreshing in the summer heat.
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