Strawberry-Banana Sorbet
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When the summer sun kicks into high gear, there’s nothing better than a fruity frozen treat to cool things down—and this Strawberry Banana Sorbet fits the bill perfectly! Sorbet, as Wikipedia describes it, is a sweet frozen dessert typically made from fruit and sugar mixed into water, wine, or liqueur. I opted for a fresh and wholesome take using just fruit—specifically strawberries and bananas, a timeless pairing that never fails to deliver sweet, creamy flavor with a pop of berry brightness.
You don’t need fancy equipment to make this sorbet shine. A simple freezer-safe container works just fine—just blend the ingredients, pour them in, stir a few times as they freeze, and voilà! That said, if you do have an ice cream maker, I highly recommend using it. Mine is a 1½-quart Cuisinart, and it transforms the fruit puree into a thick, icy sorbet in about 20 minutes flat. It’s unbelievably refreshing—and surprisingly popular even with my pickiest eaters!
My two youngest finished their bowls in record time, and my son, notorious for turning his nose up at new flavors, actually told me how much he liked it. I nearly fell over! Getting him to taste it felt like a miracle, let alone getting rave reviews.
Ingredients for Strawberry-Banana Sorbet
- FRESH STRAWBERRIES, DIVIDED
- VERY RIPE BANANAS
- WATER
- SUGAR
- LEMON JUICE
Instructions for Strawberry Banana Sorbet Recipe
Begin by setting aside ½ cup of diced strawberries—you’ll use these later as a bright, fresh topping or mix-in. In a blender or food processor, combine the remaining 1½ cups strawberries, ripe banana, water, sugar, and lemon juice, and blend until smooth and silky.
If you’re using an ice cream maker, pour the mixture in and freeze according to your manufacturer’s instructions—mine took about 20 minutes in a 1½-quart Cuisinart. Once the sorbet is frozen, scoop and serve immediately, topping each dish with a spoonful of the reserved strawberries for an extra burst of berry goodness.
If you’re using a freezer container, fold the reserved strawberries into the blended mixture before freezing to add texture and pops of fruit throughout. Freeze for about 2 hours, stirring the sorbet a few times during that window to encourage a smooth consistency. Serve once it’s thick and scoopable—perfect for patio snacking, poolside chilling, or a light dessert after dinner.
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes! Frozen strawberries and bananas work beautifully and can even speed up the process. Just make sure they’re fully thawed if blending without an ice cream maker to avoid icy texture.
Do I need an ice cream maker to make this sorbet?
Not at all! You can blend the ingredients and freeze the mixture in a shallow container, stirring occasionally to prevent ice crystals. An ice cream maker just speeds up the freezing and improves texture.
How long does it take to freeze?
If using an ice cream maker, it takes about 20 minutes. If freezing manually, allow 2–3 hours, stirring every 30 minutes for best results.
How long will homemade sorbet last in the freezer?
It stays fresh for about 1 month when stored in an airtight container. Pressing plastic wrap directly onto the surface helps prevent crystallization.
Can I leave out the banana?
Yes! You can substitute with more strawberries or another fruit like mango. Just adjust the liquid slightly to maintain the right consistency.
Why is my sorbet icy instead of smooth?
Too much added water or not enough blending can cause iciness. Make sure to blend thoroughly and stir during freezing to keep the texture creamy.
FOR MORE RECIPES LIKE THIS, TRY:
- 2 Ingredient Coconut Lime Sorbet
- Strawberry Sour Cream Ice Cream
- Easy Peach Frozen Yogurt
- Strawberry Sunrise Smoothie
Strawberry-Banana Sorbet
Real Mom Kitchen
Ingredients
- 2 cups diced fresh strawberries divided
- 2 very ripe bananas
- ½ cup cold water
- ½ cup sugar
- 2 tsp lemon juice
Instructions
- Set aside 1/2 cup of the diced strawberries for later. Place the remaining 1 1/2 cups strawberries and remaining ingredients in a blender or food processor. Process until smooth.
- Pour mixture into your ice cream maker or freezer container. If using your ice cream maker, freeze according to manufacturers instructions. I did this in my 1 1/2 qt Cuisinart and it worked perfectly. It takes about 20 minutes to freeze. Serve immediately and top each serving with some of the reserved fresh strawberries.
- If using a freezer container, add the remaining diced strawberries to the mix. This will give you some nice pieces of berries in your sorbet. You will need to freeze it for about 2 hours to get it thick enough. Give it a stir a few times during the two hours.
