vegan desserts and sweets

Easy as banana raspberry sorbet







This sorbet is very easy to make and has the perfect creamy (in a fruity kind of way) texture that is beautiful in this kind of dessert. So many home made sorbets are hard and icy – this one is not! I think it’s the bananas, their texture really seems to be the magic ingredient.

All you need is some pre-frozen bananas and other fruits on hand, and a blender. Here’s what I used:

  • 2 frozen bananas, cut into pieces
  • 1 and 1/2 cups frozen raspberries
  • 1/4 cup sugar (you can leave this out if preferred)
  • 3 tablespoons soy or other non-dairy milk (don’t need this either probably)

Optional – lemon juice could also be added, but may then need more sugar to balance.

Place everything in a blender and whiz until smooth and creamy. It should be like a gooey fruity slushy. Then put it into a container in the freezer for a few hours to firm, or tuck in straight away.


Other ideas that would work well too:

  • Banana with chocolate
  • Banana and mango
  • Mango and lychee
  • Peach and raspberry (‘Peach Melba’ inspired)
  • Tofu vanilla?
  • Maple and walnut (with a banana/silken tofu base)





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