- 2 large banana, peeled
- 300 g frozen raspberries
Place the bananas in a snap-lock bag and transfer to the freezer for 3 hours or until frozen.
Process the bananas in a food processor until smooth. Add the raspberries and process until combined.
Scoop the sorbet into serving bowls.
- TROPICAL TWIST: Give this speedy sorbet a tropical makeover by combining frozen mango and banana with fresh passionfruit. The banana adds sweetness and provides the creaminess.