Description
3 Ingredient Strawberry Banana Sorbet is a creamy, naturally sweet frozen dessert made with frozen strawberries, ripe bananas, and fresh lemon juice. No dairy, no ice cream maker, and ready in minutes.
Ingredients
2 cups frozen strawberries (300 g)
2 medium ripe bananas, sliced and frozen (240 g)
1 to 2 tbsp fresh lemon juice (15 to 30 ml)
Optional: 1 to 2 tbsp cold water or orange juice, only if needed for blending (15 to 30 ml)
Instructions
1. Freeze fruit until solid (at least 2 hours or overnight). If using fresh strawberries, hull first; slice bananas before freezing.
2. Add frozen strawberries, frozen banana slices, and lemon juice to a high speed blender or food processor.
3. Blend on low at first, then increase speed, stopping to scrape down the sides as needed.
4. If the mixture will not move, add 1 tbsp cold water or orange juice and blend again. Add only as needed to keep it thick.
5. Blend until smooth, thick, and glossy.
6. Serve immediately for soft serve texture, or transfer to a container and freeze 1 to 2 hours for scoopable sorbet.
7. Let sorbet sit 5 to 10 minutes at room temperature before scooping if fully frozen.
Notes
Use very ripe bananas with brown speckles for the sweetest flavor.
For the best texture, start with fully frozen fruit and add as little liquid as possible.
If your blender struggles, pulse and scrape often, or use a food processor.
For a brighter flavor, use 2 tbsp (30 ml) lemon juice.
Storage: Freeze in an airtight container up to 1 week. Press parchment on top to reduce ice crystals. Let soften 5 to 10 minutes before scooping.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup / 170 g)
- Calories: 120
- Sugar: 19 g
- Sodium: 5 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg