ONE INGREDIENT BANANA SORBET/ICE CREAM WITH RASPBERRY CHAMBORD SAUCE
Banana "Sorbet / Ice Cream": Clean Eating
3 Bananas, overly ripe and frozen with the peel on
Raspberry Chambord Sauce:
8 oz frozen raspberries, thawed
8 oz frozen strawberries, thawed
1/2 cup sugar
1/2 lemon juice, freshly squeezed
2 oz Chambord, Raspberry Liquor
Make the Raspberry Chambord Sauce:
In a pan, bring the raspberries, strawberries, sugar and lemon juice to a boil and reduce to a simmer, stirring continuously for about 10 minutes or until thick enough to coat the back of a spoon. Take off heat and cool for 5 minutes. Add the Chambord and cool to room temperature. Store in fridge. Makes about 2 cups of sauce (more than enough for your banana "ice cream" and any other desserts (brownies, cake, ice cream, etc.). Keep refrigerated or freeze for later use. Tastes best when cold.
Make the banana "sorbet / ice cream":
Take the frozen bananas out of the freezer. If they still have the peel on use a vegetable peeler to peel off, making sure you peel all the fibers off the banana. Work quickly so the bananas dont melt.
If they were frozen without the peel you can proceed and put the bananas in a food processor and puree.
I usually puree for about 5 minutes, stopping often to move larger pieces to the bottom of the food processor. Once the texture is smooth you can serve or put in a Tupperware container and back into the freezer so it hardens and serve when ready. Makes about 1 1/2 - 2 cups.
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