- 1/2 of a frozen banana
- 1 1/2 cups frozen fruit
- 1/2 cup organic canned coconut milk
Measure fruit in a liquid measuring cup You will need two cups total including the banana. You can use any type of fruit you like. I used mango, raspberries, and strawberries. When my bananas get too ripe, I peel them, then cut or break them into smaller pieces and place them in a sandwich bag. Then you can freeze them until you are ready to use them. You can do the same with extra fresh fruits like strawberries, mangoes and raspberries.
Add to blender or food processor– if your blender is small, let the fruit thaw out a bit so it will blend easier.
Top with milk– if you do not have or want coconut milk, add a milk you enjoy. Canned coconut milk is a little thicker so it will make a creamier sorbet.
This makes enough for two small bowls. You can top with a sprinkle of mini chips or top with fresh mint if you would like.
Do you know the difference between sherbet and sorbet?
Sorbet is made from just fruit and sugar- sometimes there can be quite a bit of added sugar. It is cheaper to add extra water and sugar than to just use all fruit, like we did here.
Sherbet has fruit, sugar and some type of milk or cream. We did not include any added sugars- we used just fruit and the coconut milk, which is much lower in fat. If you look at the labels to compare it is deceiving, since the cream is measuring 5 grams of fat in one tablespoon, where the coconut milk has 7 grams of fat in the whole 1/2 cup! If you want, you can leave out the milk to make your own sorbet and just add an equal amount of water to blend. It is just as delicious and very refreshing! Just be sure to include the banana for creaminess.