Acai Banana Sorbet Recipes

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ACAI-BANANA SORBET



Acai-Banana Sorbet image

Acai is the purple, berrylike fruit from a palm tree that grows in Central and South America. It's packed with antioxidants and healthy omega-3 fatty acids. We love it partnered with frozen banana for a low-calorie, low-carbohydrate sorbet.

Provided by Food Network Kitchen

Categories     dessert

Time 8h10m

Yield 4 1/2 servings (1/2 cup per)

Number Of Ingredients 4

2 ripe medium bananas, peeled
Two 3.5-ounce packets frozen unsweetened acai puree
1 tablespoon virgin or extra-virgin coconut oil
1 tablespoon pure maple syrup

Steps:

  • Cut each banana into 6 chunks, and freeze until rock solid, preferably overnight.
  • With the acai inside the packet, crush the puree into smaller pieces. Process the pieces in a food processor to a fine slush. Add the frozen banana chunks, coconut oil and maple syrup, and begin to process (the food processor may jolt in the very beginning). As the bananas break down and combine with the acai, the mixture will look crumbly, then gooey and eventually smooth and slightly slushy, like a sorbet. Stop the food processor frequently to scrape down the side of the bowl and break up any clumps. Serve right away, or scrape into a container and freeze until ready to serve.

NO-CHURN PINEAPPLE-BANANA SORBET



No-Churn Pineapple-Banana Sorbet image

Create the perfect tropical sorbet in just ten minutes with only three ingredients. And let your food processor do all the work!

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 3

1 medium banana, cut into 1/2-inch-thick slices (about 2/3 cup)
12 ounces (about 1 1/2 cups) frozen pineapple chunks
2 tablespoons frozen orange juice concentrate

Steps:

  • Line a medium plate with parchment. Place the banana slices on the prepared plate in a single layer, making sure they are not overlapping. Freeze the bananas until hard and completely frozen, 30 to 45 minutes.
  • Add the frozen bananas, pineapple and orange juice concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

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