No-Churn Pineapple-Banana Sorbet
Create the perfect tropical sorbet in just ten minutes with only three ingredients. And let your food processor do all the work!
- Level: Easy
- Total: 1 hr 40 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 40 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
Ingredients
1 medium banana, cut into 1/2-inch-thick slices (about 2/3 cup)
12 ounces (about 1 1/2 cups) frozen pineapple chunks
2 tablespoons frozen orange juice concentrate
Directions
- Line a medium plate with parchment. Place the banana slices on the prepared plate in a single layer, making sure they are not overlapping. Freeze the bananas until hard and completely frozen, 30 to 45 minutes.
- Add the frozen bananas, pineapple and orange juice concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
