a one ingredient sorbet

June 17, 2016
Banana Sorbet

Though this may not seem the place for it, it feels impossible for me to write here without at least acknowledging recent horrendous events in Orlando, along with the brutal rape in Stanford, the murder of British MP Jo Cox, and the senseless violence between drunken hooligan soccer fans in France. 

It’s so hard to know what to make of all the madness. And in spite of all the goodness in the world, it sometimes seems that we are a species hell-bent on destroying each other. I think most of us feel powerless to do anything meaningful about any of it beyond extending empathy and love to all those affected. There’s been so much said and I don’t want to simply repeat but I do think that we absolutely need to be talking. And we need to keep talking for as long as it takes because this is one very important global conversation about human rights, ethics, decency, safety, and an end to violence – about looking after each other and the planet.

As I walked my dog early the other morning, watching cardinals and evening grosbeaks flit through the trees along the wooded trail, I thought about how lucky I am to live in this relatively rural bit of Canada. But we are not immune from problems in Canada either. There is no place for smugness in this discussion.

Later, in my kitchen, as I made my post-walk coffee and breakfast, I thought about the families of those affected by recent violence. About how their lives will go on but nothing will ever be the same for them – how even the simple act of putting the coffee on, will be overshadowed by grief.

We do go on because we have to. We have lives to live. We have jobs to do. We have meals to make and dogs to walk and gardening to do and laundry and children to look after. We have elderly parents. And friends. At least for me, I resolve to go forward with more intention – more clarity about the things that matter – kindness, decency, love, ethics, and acceptance of all – no matter their sexual preference, gender, race, or religion.

I’m still in my kitchen – I’m still thinking about all those impacted. I hope we never stop remembering.


One Ingredient Banana Sorbet

I’m currently on a quest to reduce the amount of sugar in my diet and this recipe caught my eye. I found a variation of it on about fifty different websites – so clearly everyone but me knew about it. There’s no added sugar in this super simple sorbet. If you feel like adding a small amount of alcohol (or you can use vanilla extract) it will help keep the sorbet from freezing absolutely solid. This recipe is so easy and a useful one to remember when catering to vegan, dairy-free, gluten-free diets.

The trick to serving this sorbet is to use a proper ice cream scoop dipped in hot water first. This I only learned by trial and error. Oh and this served half and half with Haagen Daz Chocolate Peanut Butter ice cream is insanely delicious.


2-4 ripe (but not overripe) bananas

additions as desired or not – including: 1-2 tbsp Kahlua or Galliano, etc.; 1-2 tsp vanilla essence; a tablespoon or two of sweetened condensed milk or nutella, or peanut butter; a tsp of ground cinnamon; chocolate chips or melted chocolate, etc. (Galliano will impart a lovely custardy yellow colour.)


Peel and chop the bananas and freeze solid – allow at least a couple of hours. IMG_6019

Process the frozen bananas in food processor for several minutes until the mixture is the consistency of soft-serve ice cream. At this stage you can add whatever extra ingredients you like.


Return the banana sorbet to the freezer and freeze for at least an hour. Remove from freezer ten minutes before serving and top however you like. This two ingredient magic chocolate shell works brilliantly.

Very happy to be co-hosting at  Fiesta Friday #124 along with lovely Liz from Spades, Spatulas, and Spoons. Thanks as always to Angie for hosting. Please join in – guidelines are here.

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  • Reply apuginthekitchen June 17, 2016 at 4:50 pm

    Lindy, I love banana ice cream or sorbet, it’s ridiculously simple and utterly delicious. Of course I like to put fudge sauce or dulce de leche on it which defeats the purpose of lowering sugar. I have not mentioned Orlando it’s just too horrific. Thank you for co hosting FF this week.

    • Reply Lindy Mechefske June 18, 2016 at 12:00 pm

      Suzanne – it’s so hard to cut the sugar out isn’t it?! I’ve been trying so hard.
      And yes, the state of the world is sometimes overwhelming. Will focus on spreading the love ♥

  • Reply nedmiller June 18, 2016 at 8:48 am

    A post that touched my heart. Yes, we all need to get “more clarity about the things that matter – kindness, decency, love, ethics, and acceptance of all.” Those of us in the U.S. need to get the political will to end this senseless violence.
    Thank you Lindy.

    • Reply Lindy Mechefske June 18, 2016 at 1:43 pm

      Hi Ned! So good to hear from you. Yes, the world is a sorry state just at the moment but of course – still so much more good than bad. Hope all’s well and keep spreading the love ❤

  • Reply Liz @ spades, spatulas, and spoons June 19, 2016 at 2:10 pm

    Wonderful post, thank you for writing it. The trick is not to give in to helplessness…write a letter, make a donation, volunteer if you have the time and inclination. Your post helps, let’s not become numb. I think it is job of all of us to be heard.

    I am another one of those who has never heard of this recipe. I frequently throw a frozen banana into a smoothie but never thought to make sorbet. I’ve pinned it as I have many friends who are currently going dairy and/or sugar free. Thank you for bringing this to FF.

  • Reply FrugalHausfrau June 20, 2016 at 2:45 pm

    !Lindy, I’ve been wanting to try this! It looks so cool and creamy! Thanks for hosting FF for us (and I added my links late, sorry!)

  • Reply Elly June 22, 2016 at 12:07 pm

    Thanks for writing this mumma. Love you! <3

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