Sorbet Caribe

Three ingredients and a blender are all you need for this Caribbean-inspired sorbet. Frozen banana slices blitzed with pineapple juice and shredded coconut turn into something that looks and tastes like soft-serve ice cream but has no added sugar, no dairy, and no ice cream maker involved.

The frozen bananas do all the textural work. When pureed from frozen, ripe bananas turn creamy and thick rather than icy, which is why this sorbet has that smooth, scoopable quality instead of a granita-like crunch.

Using both fresh and frozen pineapple juice is a smart move. The frozen cubes keep the mixture cold and thick during blending, while the fresh juice loosens it up just enough to puree smoothly. Freeze the juice in ice cube trays ahead of time so they’re ready when you are.

Serve it immediately in chilled bowls. This sorbet melts faster than store-bought since there’s no stabilizer holding it together.

Pro Tips

• Use very ripe bananas with plenty of brown spots. They’re sweeter and blend smoother than underripe ones
• Slice the bananas before freezing so they’re easy on your blender blade. Whole frozen bananas can strain a standard blender
• A food processor gives you a thicker, more ice-cream-like result. A blender works but you may need to stop and scrape the sides more often
• If the mixture is too thick to blend, add a splash more fresh pineapple juice one tablespoon at a time

Variations

• Add a splash of rum or coconut rum before blending for an adult version
• Swap coconut for a tablespoon of cocoa powder for a chocolate-banana-pineapple twist
• Top with toasted coconut flakes and a squeeze of lime for extra tropical flair