Strawberry Banana Sorbet Recipe
1 min read

Strawberry Banana Sorbet Recipe

Strawberries and bright vibrant colors remind me of spring
and summer and right now, I’m so excited about spring! 

This is the time of year
when I’m craving a change of seasons – winter can start to feel so long and dreary
in the Northwest. 

Some people put flip flops on to signify they’re ready for
spring. Others wear brightly colored clothes. Me, I make food that shows my
devotion to sunshine and blue skies. 

Adding flowering plants to enliven my home
is another favorite tactic of mine:

Today, I hope to brighten your day and lift your spirits
with a tasty, refreshing, and pretty darn healthy treat! Strawberries and
bananas are such a classic flavor combination; there is no point in trying to
reinvent the wheel. It’s light and delicious; you’ll be transported to sunny
skies with every spoonful.

Please enjoy this sunshine in a bowl!

Strawberry Banana

Yields: 4 – 6


  • ½ cup water
  • 1 banana
  • 10oz (283g) about 2 rounded cups whole frozen strawberries
  • ¼ cup brown rice syrup (or sweetened to taste)
  • 3 cups ice


Allow the strawberries to thaw for 5 to 10 minutes.

Add all ingredients to a high powered blender.

Blend starting at a slow speed, gradually increasing the
speed for about 20 seconds. Stop and occasionally stir or use a tamper to help
combine ingredients in the blender. Stop blending when it becomes thick and
mixed together.  * It is very important
not to over mix to prevent melting.

Serve immediately.

Note: Although the sorbet can be stored in the freezer it is
much better made fresh. Try making a half recipe for fewer servings.