Cherry-Banana Sorbet

My daughter Amy is home for the summer after finishing her first year of med school (yeah, Amy—and Sara, of course, who attended with her but remained in Boston to work at the VA Hospital while Amy is doing a medical externship here in Chicago).  I came home from work the other day to find Amy at the kitchen counter by the KitchenAid blender with a big bag of frozen cherries.  As I snoopervised, she proceeded to make an incredible fruit sorbet.

It couldn’t have been easier with just a very few ingredients and a powerful blender.  Within a couple of minutes, Amy had made an extremely creamy fruit sorbet that was dairy free and absolutely delicious!

As I spooned up the wonderful treat, I couldn’t help but think about what a role reversal the years had brought.  In times past, I was the one waiting for the kids to come home from school—and I was the one with the homemade treat ready for them to enjoy while we discussed their school day and homework for the night.

The times, they are a-changin’…

One year ago:  Cornbread Pudding

Two years ago:  Buttermilk  Pancake Dry Mix

Cherry-Banana Sorbet

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  • 1 cup frozen cherries
  • 1 frozen banana
  • 1/2 cup or more milk of your choice (used rice milk)
  • 1 to 2 tbl. honey or agave syrup, optional (my cherries were dark and sweet so didn’t add any honey)


Put cherries, banana, and milk in a blender and purée to desired consistency.

You may need to add a bit more than a half cup of milk to do so.

Fran’s Notes

You may not be able to get the proper sorbet consistency if your blender doesn’t have an ice-crushing feature.

Source:   My daughter Amy

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