Strawberries and bright vibrant colors remind me of spring and summer. Right now, I’m so excited about spring! This is the time of year when I’m craving a change of seasons. Winter can start to feel long and dreary in the Northwest. Some people put flip flops on to signify they’re ready for spring. Others wear brightly colored clothes. Me, I make food that shows my devotion to sunshine and blue skies. Adding flowering plants to enliven my home is another favorite tactic of mine.
Today, I hope to brighten your day and lift your spirits with a tasty, refreshing, and pretty darn healthy treat! Strawberries and bananas are such a classic flavor combination; there is no point in trying to reinvent the wheel. It’s light and delicious; you’ll be transported to sunny skies with every spoonful.
Please enjoy this sunshine in a bowl!
Please enjoy this sunshine in a bowl!
Strawberry Banana Sorbet
Yields: 4 – 6 servings
Ingredients:
½ cup water
1 banana
10oz (283g) about 2 rounded cups whole frozen strawberries
¼ cup brown rice syrup (or sweetened to taste)
3 cups ice
Directions:
Allow the strawberries to thaw for 5 to 10 minutes.
Add all ingredients to a high powered blender.
Blend starting at a slow speed, gradually increasing the speed for about 20 seconds. Stop and occasionally stir or use a tamper to help combine ingredients in the blender. Stop blending when it becomes thick and mixed together. * It is very important not to over mix to prevent melting.
Serve immediately.
Note: Although the sorbet can be stored in the freezer it is much better made fresh. Try making a half recipe for fewer servings.
Ingredients:
½ cup water
1 banana
10oz (283g) about 2 rounded cups whole frozen strawberries
¼ cup brown rice syrup (or sweetened to taste)
3 cups ice
Directions:
Allow the strawberries to thaw for 5 to 10 minutes.
Add all ingredients to a high powered blender.
Blend starting at a slow speed, gradually increasing the speed for about 20 seconds. Stop and occasionally stir or use a tamper to help combine ingredients in the blender. Stop blending when it becomes thick and mixed together. * It is very important not to over mix to prevent melting.
Serve immediately.
Note: Although the sorbet can be stored in the freezer it is much better made fresh. Try making a half recipe for fewer servings.
