Pineapple Banana Sorbet


A couple of weeks ago we made a fleur de lait using pineapple sage, and we couldn’t get enough of that little hint of pineapple.

Fortunately the Atlanta heat gives you plenty of excuses to use your ice cream maker, so we decided to make a sorbet using actual pineapple.

There is nothing quite like the bracing aroma of freshly cut, perfectly ripe pineapple.  Can you imagine having a pineapple tree in your backyard?  How awesome would that be?

Anyway, our strategy was simply to use the same type of ingredient base we would use to make a smoothie, and dump that in the ice cream maker.  (In fact, one of these days we may have to try turning the Shoebox Signature Smoothie into a sorbet.)

A lot of sorbet recipes we looked at added water, but we thought that the ripe pineapple was flush with water already, so we didn’t add any liquid.  The idea here was to try to avoid the overly icy sorbet.

In addition to one whole pineapple (peeled and cored, of course) we also threw in a couple of ripe bananas, because 1) pineapple and banana kind of go together, right? (they both come from trees that you wish you had growing in your backyard), and 2) bananas always add a nice frothiness to smoothies, and we thought that characteristic might steer us even further away from the dreaded super icy texture of many fruit-based sorbets.

We also added about a half cup of greek yogurt, again because we like to put it in smoothies, but also we figured this would help make the texture creamier.

We sweetened the pot with four tablespoons of honey.  No, it won’t be too sweet – trust us.

Blend everything up really well, and you have a really tasty smoothie (albeit not chilled).

Or, better yet, pour that tasty concoction into the magical mystery machine of summer and let it churn for 20 minutes.

This sorbet deserves a better word than just “refreshing.”  That fresh fruit, chilled to perfection, hits you in the mouth like a glass of ice cold lemonade after 18 holes of golf in August.  The bananas ended up taking front stage in this sorbet, with the pineapple serving as a not-so-shy best supporting actor.  But we decided that we liked that casting really well.

And yes, this sorbet was just creamy enough – not too icy.  It is best consumed straight out of the ice cream machine or within 5 days of churning.

If you’re tired of this summer heat, well, sorry, it’s only the second week in July.  But at least you can whip up a tasty cool treat and pretend that you don’t care that simply walking down the driveway to check the mail causes you to break into a full sweat.

In case you didn’t catch it, here’s the recipe:

Pineapple Banana Sorbet

  • 1 whole ripe pineapple, peeled and cored
  • 2 ripe bananas (we also recommend peeling these)
  • 1/2 cup greek yogurt
  • 4 tablespoons honey

Blend everything really well in your blender, chill in the fridge for a few hours, then churn in your ice cream maker for about 20 minutes.  Scoop into a container and store – covered – in the freezer overnight to harden further.

Prepare to be refreshed reinvigorated rejuvenated happy.

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5 Responses to Pineapple Banana Sorbet

  1. Feeding Time says:

    I love the photo, it look so beautiful in that teacup! I’m sure it’s delicious too :)

  2. This looks wonderful! How many servings will this make?

  3. Pingback: Pineapple banana | 120sunrise

  4. Sacha says:

    I made this last night and it came out bitter. I was shocked! I make this combination in smoothies all the time and I’ve never had such an experience. I don’t know if the banana oxidized (although the color was fine), if the blender had residue of something else in it (although it didn’t seem so), or if there was another culprit. I put it in the freezer anyway because immediately trashing it was too upsetting but I don’t have high hopes. So disappointing.

    I will try again, I’m sure. This combination is a winner. Maybe next time I’ll skip the chilling and pour the mix right into popsicle molds.

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