Peach Banana Sorbet

The Jumbo Vegetarian Cookbook
Judi Gillies and Jennifer Glossop
A great resource for both parents and children who are (or are thinking about becoming) vegetarian. The recipes are easy to follow and multicultural. Includes basic cooking terms, helpful hints, safety tips and menu ideas for the aspiring vegetarian chef. Very cool. $16.95.

Level: Beginner

Makes: 4 servings

Preparation: 10 minutes

Freezing: 2 to 3 hours

Enjoy this thick, creamy, all-natural sorbet on a hot summer's day.

You will need:

1 banana, cut in chunks 1
2 peach, peeled and cut in chunks 2
125 mL peach nectar 1/2 cup
25 mL honey or maple syrup 2 tbsp.
15 mL lemon juice 1 tbsp.

Utensils: juicer, cookie sheet, chef's knife, blender or food processor, measuring cups and spoons

1. Line a cookie sheet with waxed paper. Place the chunks of banana and peach on the cookie sheet and freeze for 2 to 3 hours.

2. Just before serving, place the fruit in a blender and blend until well mixed. Add the peach nectar, honey and lemon juice. Blend until thick and creamy. Serve immediately.

Try this! Try other combinations of fruit: strawberry and banana, or raspberry and banana.

The Cookbook Store
850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018
fax 416.920.3271
cooking@ican.net

Please note that all prices are in Canadian dollars, and are subject to change without notice.

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