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Sorbet in a Sana juicer: frozen strawberries pressed through the blank screen into a bowl

Strawberry and Banana Sorbet

A two-ingredient, dairy-free sorbet made in a Sana juicer with the homogenising (blank) screen, or the sorbet screen on the Sana 878. No added sugar: ripe fruit does all the work.
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Prep Time 15 minutes
Freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 4 small bowls
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g ripe strawberries hulled and halved
  • 1 ripe banana about 120 g peeled, sliced into 2 cm rounds
  • lemon juice or a few mint leaves optional

Equipment

  • Sana 707, 727 or 929 with the homogenising screen, or Sana 878 with the sorbet screen
  • Lined baking tray

Method
 

Freeze the fruit
  1. Spread the strawberries and banana slices in a single layer on a lined tray so the pieces freeze separately rather than in a block.
  2. Freeze until solid, at least 6 hours. Overnight is easiest. Once frozen, the pieces can go into a freezer bag.
Make the sorbet
  1. Fit the homogenising (blank) screen, or the sorbet screen on the Sana 878, and put a chilled bowl under the outlet.
  2. Take the fruit out 5 to 10 minutes before you start. It should still be frozen, but a knife should go into a piece with some resistance.
  3. Feed a few pieces at a time, alternating strawberry and banana, and push gently with the pusher. The sorbet comes out of the end. On the 878, feed pieces one at a time through the hole in the hopper lid.
  4. Stir in a squeeze of lemon or some torn mint if you like. Serve straight away as soft-serve, or freeze for 20 minutes for a firmer scoop.
  5. Rinse the screen and auger straight after, before the fruit dries on.

Notes

If the juicer strains, the fruit is too hard: wait a few more minutes. If the sorbet is runny, the fruit has thawed too far: refreeze for 15 minutes. For a smoother finish, feed the sorbet through a second time.