Blood Orange Banana Sorbet is a super simple, very healthy treat to get you in a Springtime mood! This recipe is so simple, you’ll be enjoying homemade sorbet, vibrantly colored from blood oranges, in no time!
I don’t know what Spring looks like at your house, but at mine it looks like rain and clouds. But I can certainly pretend that it’s sunny…for a hot second.
My parents came to visit this weekend, and by visit I mean my dad came to work tirelessly in my garage, building me a beautiful new desk, some honeycomb shelves, then move all of my furniture around. And my husband was absorbed by March Madness. And I took credit for way too much of the building of the desk. Stellar weekend.
To help use up some of the blood oranges I bought I thought I’d make something vibrant, sweet, fresh and Springy!
To be honest, blood oranges are very hit-or-miss. Out of a big bag you can get a slight few that are actually tasty and the rest are flavorless or taste weird. I hate that. But when you get a good one, it’s totally worth it! And the color just can’t be beat! I love that deep red color.
So, here it is, Blood Orange Banana Sorbet! It’s seriously a quick and easy peasy treat. And it’s basically a frozen smoothie, so go ahead and eat the whole pint or eat it for every meal. The vodka is only enough to smooth out the texture, not even enough to hit your tongue.
I used my Blendtec to make this one, but whatever blender you have will probably be more than fine! Just blend until it’s completely smooth. I freeze my ice cream and sorbet creations in these disposable pint containers, but you can use anything that is well-sealed (though these are awesome bc they look so legit).
I hope your Spring is bright and beautiful! Time for fresh fruit and lots of sorbet. Enjoy!
- 4 blood oranges, peel and pith cut away
- 1 over-ripe banana, frozen in chunks
- ½ tsp. vodka
- In a high powered blender, combine the blood oranges (I use a sharp knife and cut away the outer peel and pith, then remove the thick white pith vein from the middle) and the frozen banana. Blend until smooth. Add the vodka and quickly blend in.
- Pour the mixture into a pint-sized ice cream container and freeze for at least 6 hours or overnight.
- Before serving, let the sorbet warm up on the counter for a few minutes to make it easier to scoop. Scoop, serve, enjoy!