Banana Apple Sherbet

January 8th, 2008 | by Ingrid

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PREP: 1 hour TOTAL: 1:05 Minutes 
SERVES 4

If you are in the mood for banana and apple, try this cool combo. The bananas give potassium and contains natural sugars so any additional sweetener is optional.  The apples provide vitamin C and both fruits contributes to our fiber intake. This sherbet is a bit more substantial yet still light and sure to satisfy.

2 bananas, peeled and cut into 1-inch pieces
2 apple, peeled and cut into 1-inch pieces
1 tablespoon lemon juice
1 tablespoon agave, optional

Peel bananas and apples [remove core and stem] and cut into 1-inch pieces. Place fruits on a flat sheet such as a cookie sheet or container of choice; freeze for a minimum of 15 minutes up to an hour. Place frozen fruit and remaining ingredients in a high-speed blender or food processor with metal blade. Process until smooth and creamy. At this point you may serve immediately or you can put sherbet into a container and store in the freeze until ready to use.Garnish with lemon wedge, pear slices, or a sprig of mint. Serve immediately or transfer sherbet to a freezer container and store in freezer up to 2 days.

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Tools for This Recipe

  • Food Processor or Blender
  • Vegetables Peeler
  • Measuring cups and spoons

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