Fruit Sorbet, Bollywood and it's Spring!

Today I was taking at awesome Bollywood class at our local yoga studio, Mimi for Me Yoga, when the owner and I started talking about the amazingness that is ice cream. Many moons ago, I loved ice cream. And, while ice cream fits into a category unto itself, there are many great alternatives that we can welcome as the weather gets warmer. One of my favorites is a fruit sorbet. I first had this dessert when I was in college. Katherine Bari, a graduate of the Natural Gourmet Cookery, made it in a class she was teaching. It was divine and had me converted. I’ve made it for friends and family, and everyone loves it.

The Ingredients:
Banana
Any frozen fruit of your choice (think strawberry, raspberry, etc)
A sprinkle of salt (it brings out the natural sweetness)
A dash of lime juice (the acidity compliments the sweetness of the fruit)
A dash of your sweetener of choice (maple syrup, honey, agave etc. this is, of course, optional)

Directions:
Peel the banana and chop it into a few pieces and throw it in the freezer. This is a great thing to do whenever you have a banana that is starting to brown. The riper it is, the sweeter, and you can save it for later!

Once the banana is frozen, put it in the food processor or blender with the frozen fruit, pulse it a few times and then add the rest of your ingredients. I would wait to add the sweetener until you taste it without it and see if it needs it. Depending on how ripe your fruit is, you may not need to add anything else. The banana makes this dessert super creamy. You can store it in the freezer, but let it thaw for a few minutes before you serve it (unless you prefer the consistency as is).

Proportions:
I never really measure when I make this recipe. If I’m using one cup of bananas, I would use about ½ cup of the frozen fruit.

Enjoy! And have fun experimenting!