Strawberry-Banana Sorbet

• 1 pound fresh strawberries, hulled and halved, or 1 pound frozen unsweetened strawberries, slightly thawed
• 2 large bananas, cut into 1/2-inch slices
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons pineapple juice
• 1 teaspoon grated lemon zest
• 2 medium kiwifruit, peeled, sliced, and mashed with a fork

1. Put the strawberries and bananas in a large airtight plastic bag.
2. Place the bag in the freezer so the fruit is in a single layer.
3. Freeze for 2 to 3 hours, or until firm (the fruit will still be very slightly soft).
4. In a food processor or blender, process all the ingredients except the kiwifruit until smooth.
5. Stir in the kiwifruit.
6. Serve the sorbet immediately (it will be slightly soft), or return it to the freezer for 1 to 2 hours, or until it reaches the desired texture.
7. If you freeze the sorbet (up to one month), remove it from the freezer 5 to 10 minutes before serving to soften slightly.
8. When kiwifruit seeds are chopped in a food processor or blender, they impart a bitter flavor.
9. That is why it is best to mash kiwifruit with a fork.
10. (Per serving)
11. Calories: 118
12. Total fat: 0.5g
13. Saturated: 0.0g
14. Trans: 0.0g
15. Polyunsaturated: 0.0g
16. Monounsaturated: 0.0g
17. Cholesterol: 0mg
18. Sodium: 5mg
19. Carbohydrates: 30g
20. Fiber: 4g
21. Sugars: 21g
22. Protein: 1g
23. Calcium: 31mg
24. Potassium: 376mg
25. 2 fruits

fresh strawberries, bananas, brown sugar, pineapple juice, lemon zest, kiwifruit

Taken from www.epicurious.com/recipes/food/views/strawberry-banana-sorbet-391929 (may not work)