Frozen Fruit Sorbet

Ingredients:

• 2 medium bananas
• 1 cup sliced strawberries
• 2 tbsp. water
• 1 tbsp. fresh lemon juice
• Fresh strawberries (optional)
• waxed paper

Makes 4 Servings (1/2 per serving)

1. Peel bananas and cut into 1-inch pieces. Place banana slices and strawberries in a waxed-paper-lined 15 x 10 x 1-inch baking pan. Cover and freeze for 1 1/2-2 hours or until completely frozen.
2. In a food processor, combine frozen fruit, water, and lemon juice. Cover and process until smooth. If desired, garnish with fresh strawberries.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is such a fruity and tasty sorbet, you'll eat it again and aging. Plus, it's perfect  to enjoy on a hot summer day. I used fresh bananas and strawberries because they added so much tart, flavor and bold color to the sorbet. I highly recommend adding equal parts of lemon and lime juice for more flavor and zing to the sorbet. The fresh fruit is so ripe you won't miss the sugar in this sorbet and it's better than what you'd get at the ice cream parlor. This dish is a 5-Ingredient fix and will impress Claire Robinson I promise.