Banana Blueberry Sherbet
I puree two ripened bananas in the blender for thirty seconds (these
sherbets are all blender dependent), then add handfuls of blueberries
and pulse once or twice. I pour the purple studded puree into a few
dainty Italian ice cups, and freeze for three hours.
Let it thaw a minute before serving. It's sweet and creamy and
delectable for four. Serve it with biscotti--a perfect finale for a
cookout.
Halavah Sherbet
My original take on one of the world's oldest confections: I blend a
cup of sesame tahina, including a bit of its oil, with the juice of
two oranges and a half teaspoon of vanilla. I pour it into sherbet
cups and freeze it for a few hours. To the taste and for mouth feel,
it resembles the honeyed granularity of the one sweet thing Jews and
Arabs have in common.
Banana Almond Sherbet
Puree a ripened banana with a quarter cup of vanilla rice milk, add
two tablespoons of crunchy almond butter, puree for another thirty
seconds, and freeze in the paper cups. It's a bit more caloric, but
hard to believe it's not steeped in sugar. Banana manna from heaven.
Banana Black Cherry
Black Cherry is in season briefly end of July and early August.
Blending a ripened banana with a few halved and pulsed black cherries,
with a dollop of creamy cashew butter, is like chocolate to easy to
please, sugarfreed tastebuds.
Mango Banana Sherbet
Puree the innards of a mango (press it into pulp within its skin
before squeezing it out the tip of the fruit into the blender bowl)
with a ripe banana. Pour into the paper cups—lean a popsicle stick in
their centers. When serving, peel off the paper cup and present
upside down.