Banana Sorbet

This is a super-easy sorbet for 2 reasons. First, it has only one ingredient: bananas. Second, unlike most fruits, bananas can be used in a sorbet without cooking them.

Periodically, I over-buy bananas, or I find that they ripen too quickly. This is a great way to use the bananas.

Ingredients

• 5-6 Average-sized bananas

Utensils

• Butter knife
• Flat-bottomed kitchen tool for smashing bananas in the pint
• I have a flat-bottomed 1-cup measuring cup I use for smashing

Instructions

1. Put the bananas into the pint
1. Peel a banana
2. Using a butter knife, slice the banana into nickel-like pieces, dropping them directly into the pint
3. If the pile of bananas is high enough, then smash the bananas down into the pint
• There will still be bubbles throughout, you just want to minimize them
1. Repeat with another banana until the pint is full up to the "maximum fill" line
2. Freeze for 24 hours
3. Spin as "sorbet"
4. Enjoy!

Notes

Other fruits, when frozen, cannot be ground up by the paddle in the Ninja CREAMi and as such, need to be cooked before being put in the sorbet. This is also why most fruit sorbet recipes use canned fruits: the canning process involves cooked fruit.