Summer is officially around the corner, but the weather is already heating up here in L.A., which means one thing—we’re getting a head start and throwing together some refreshing summer treats! Not to mention, we love a good sweet treat on a hot day that doesn’t involve tons of sugar and that heavy feeling that inevitably comes afterward. If you feel the same way, then you’ll want to stick around for the recipe we’re sharing below…
We’ve whipped up our very own homemade sorbet in two different flavors (served in the cutest citrus bowls, because why not?) and let us just say that you’ll be making this recipe on repeat this summer—guaranteed. Not only are these treats deliciously cool and refreshing, but they’re also made almost completely from fruit, which means no unnecessary extra sugar, and the ability to snack freely while also staying in tip top summer shape. We can’t wait to get started, so here are the step-by-step instructions on how to make strawberry banana and piña colada sorbet at home, served in the sweetest citrus bowls…
What You’ll Need:
For the Citrus Bowls
- Pineapple
- Ruby red grapefruit
- Or any other medium-large fruit of your choice to hollow out and use as your ice cream bowl (i.e. coconut, large orange, etc.)
For the Homemade Sorbet Flavors
- 4 medium bananas, sliced and frozen (you’ll use 2 bananas for each flavor)
- 2 can lite coconut milk (about 13.5 oz)
- 1 ½ cups frozen strawberries
- 1 full pineapple
- 4-6 tablespoons pure maple syrup
The How-To:
For the Strawberry Banana Sorbet
1.Start by adding two bananas (previously frozen) and 1 can of coconut milk into a blender. Blend the ingredients until smooth, periodically stopping the blender and scraping down the sides of the mixture to make sure all parts of the ingredients are mixed thoroughly.
2.Add in frozen strawberries and 2-3 tablespoons of maple syrup, and blend again until smooth and evenly mixed.
3.After the ingredients are blended, pour into an airtight freezer-safe container with a lid and place in the freezer for 4-6 hours.
- At this point, you’ll want to make sure you stir your sorbet once every hour for the first 4 hours of freezing. Stir thoroughly for one minute each time, scraping down the sides of your frozen mixture, then return to the freezer. (This mimics the churning process of traditional ice cream.) Your sorbet will be fully frozen and ready to eat in 4-6 hours.
- Once your sorbet is finished setting up, scoop into your carved out citrus bowls and enjoy!
For the Banana Piña Colada
- Start by cutting your pineapple in half, and removing enough pineapple (cut into chunks) to fill 1 ½ cups. Set aside the bottom half of the pineapple to be carved out and used for your sorbet cup later!
2.Arrange your pineapple cubes evenly across a baking sheet (with a raised rim) and place them in the oven on your oven’s broiler setting.
3.Broil the pineapple for 10-12 minutes, or until the tops of your pineapple chunks begin to turn golden brown, and you can hear the pineapple juices sizzling. (This process will bring out the extra sweetness in your pineapple!)
4.Remove from oven, and let cool. Then, slide your pineapple pieces off of the pan and into a clean blender.
- Puree your pineapple on a low setting first, then on high until pureed. Then, add 2 previously frozen bananas and 1 can of coconut milk to your pineapple puree, and blend until combined.
6.Add in 2-3 tablespoons of maple syrup to taste, and blend again until evenly mixed.
7.Then, pour your mixture into a separate airtight container to place in the freezer, and repeat the freezing and stirring process explained in the steps above. Let freeze for 4-6 hours (stirring every hour), then scoop into your hollowed out citrus bowls and enjoy!
Will you be trying your hand at this recipe this summer? What recipes would you like to see on the blog next?
We are addicted to this healthy ice cream alternative, and can’t wait to make more! Trust us, you’ll be reaching for this treat time and time again as the weather heats up…
Xx Team GM