Healthy living

Frozen fruit sorbet

Preparation time: 5 minutes

Serves: 2


  • Banana sorbet – 3 ripe bananas, frozen
  • Blueberry sorbet – 1 cup frozen blueberries, 1 ripe banana, frozen plus 2 tablespoons low-fat milk
  • Mango sorbet – flesh of 1 mango, frozen, plus juice of 1/2 lime
  • Pineapple sorbet – 440g can crushed pineapple in natural juice, frozen
  • Tropical sorbet – 1/2 x 440g can crushed pineapple in natural juice, frozen plus 1 ripe banana, frozen and pulp of 1 passionfruit


1. Roughly chop frozen fruit and place in the bowl of a food processor. Process until fruit becomes granular. Scrape down sides of bowl with a spatula and process again. Repeat 4–5 times until fruit mixture is a smooth, thick and creamy texture. 

2. Spoon into bowls and serve immediately with fresh fruit, if desired.


Sorbet can be frozen in an airtight container; remove from freezer 30 minutes before serving to soften.

When plentiful, mango flesh and ripe peeled bananas can be frozen individually in zip-lock bags or plastic wrap for use in sorbet and fruit smoothies. Freeze until solid for at least 4 hours or overnight before processing.


  • Add 1 1/2 tablespoons cocoa to frozen bananas for a chocolate flavouring.
  • Fill the cavity of a seeded halved rockmelon with sorbet. Freeze until solid then cut into wedges to serve.

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