This easy sorbet recipe is made with only 3-ingredients: frozen bananas, frozen strawberries, and coconut milk! All that stands between you and this healthy sorbet recipe is a food processor!
I can’t believe the Olympics are coming to an end this weekend. I live for these two weeks every four years, and they always pass by a little too quickly for my liking.
Typically, I’m all about the gymnastics, swimming, and beach volleyball, but this year, I got really into most of the events this year–I even watched a few segments of handball. Who knew that was a thing?!
It was one of those Olympics that almost felt like the end of an era–the end of Marta Karolyi, the final Olympics of Michael Phelps, and maybe the end of Kerry Walsh-Jennings Olympic games? It’s amazing to me what all of these athletes can achieve, and I’m in awe of all of their determination, strength, and athletic ability.
As they finish out their events and closing ceremonies, I’ll be watching back here, probably with a bowl of this sorbet.
This sorbet is super simple to make, as it only takes 3 ingredients:
1. Frozen Bananas
2. Frozen Strawberries
3. Coconut Milk (or Almond Milk)
The frozen bananas and frozen strawberries are blended in a food processor until smooth, then the coconut milk is added in for a bit of extra creaminess. The sweetness of the strawberries and bananas and the little bit of coconut milk flavor naturally sweetens the sorbet, but, should you want sometime a bit sweeter, you can drizzle in some honey or maple syrup while you blend the sorbet (or you could drizzle some honey directly on top of your sorbet serving).
This is a simple, light dessert perfect for the end of summer and the *hopeful* end of these hot summer days!
Pretty in pink!
- 2 med-large ripe bananas peeled and frozen
- 2 cups frozen strawberries
- 3-5 Tbsp coconut milk
-
In a food processor, blend frozen bananas and frozen strawberries together until smooth. Add in coconut milk, beginning with 3 Tbsp coconut milk. If the sorbet does not look as creamy as you would prefer, add in the remaining 1-2 Tbsp of coconut milk.
-
Freeze for at least 3-4 hours.
-
Enjoy!
My favorite products used in this recipe:
Denise | Sweet Peas & Saffron says
I am normally so into the Olympics but for some reason I haven’t watched a single event this summer…how sad is that?! Well I love the looks of this sorbet and especially how simple it is! Looks delicious, Michelle!