Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
No-Churn Pineapple-Banana Sorbet
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- Level: Easy
- Total: 1 hr 40 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 81
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 81
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
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.
