Raspberry Banana Sorbet
Freezing Raspberries: A Perfect Way to Savor Berry Season
Sometimes during berry season, I get lucky and stumble upon an amazing deal on a flat of fresh, juicy berries. This year, it was raspberries—perfectly ripe, sweet, and straight from a local farm. As much as I tried to eat them all while fresh, there were simply too many to enjoy before they started to go past their peak.
So, here’s what I did: I spread the raspberries out on cookie sheets and froze them. The next day, I transferred the frozen berries into individual plastic freezer bags, ready to use whenever the craving struck. This little bit of effort gave me a stash of perfectly preserved raspberries to enjoy long after the season ended—ideal for recipes like the one I’m sharing today.
Of course, if you don’t have frozen berries from your own stash, store-bought frozen raspberries work just as well. But there’s something special about knowing the berries you’re using came straight from berry season’s best.
This recipe is a delicious way to make the most of your raspberries—whether they’re fresh, home-frozen, or store-bought. Enjoy! ❤️🍓✨
Raspberry Banana Sorbet Recipe
Special Note: The riper/darker the banana, the sweeter the sorbet…and you need a food processor to make this recipe.
Ingredients:
2c frozen raspberries
1 banana
1tbsp maple syrup
Instructions:
Place frozen raspberries and banana in a food processor.
Process until smooth (2 - 4 minutes). You may need to scrape down the sides of the food processor a couple of times.
Once smooth, add 1 tbsp of maple syrup through the feed tube while the blender is running. (Stopping the blender and adding the maple syrup can result in the maple syrup not completely blending into the sorbet)
Best enjoyed immediately.
