Debbie Lassiter of St. Petersburg, Fla., was the winner of our Fall 2007 “Harvest Seasons Favorites” contest with her recipe for Cranberry Banana Sorbet. “I use cranberries a lot in my menus. I like the fact that they contain powerful antioxidants and they add a little tang to my recipes. I try to keep my cooking healthy and ‘figure friendly,’ so this is a very nice dessert,” she said.
- 4 cups fresh cranberries, frozen
- 5 whole bananas
- 8 ounces 100 percent cranberry juice*
- 1/2 cup agave nectar or honey
Place the cranberries, bananas, cranberry juice and agave nectar in a blender and puree. Transfer to a small electric ice cream maker and process until frozen.
*Look for 100 percent cranberry juice in your supermarket’s juice aisle or the natural foods section.