Lemon and basil sorbet with banana

Lemon and basil sorbet with banana: a fresh, creamy dessert with lemon, basil and maple syrup – cool, aromatic and refreshing.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 85 kcal per serving
• Protein: 1 g
• Carbs: 20 g

Ingredients

• 1 frozen ripe banana
• Juice of 3 unwaxed lemons
• 1 handful of basil leaves
• 200ml water
• 3 tbsp dark maple syrup
• 1 tsp finely grated unwaxed lemon zest

Method

You’ll need: blender · chopping board · knife · grater

1. Cut the frozen banana into pieces so it's easier to blend.
2. Put the banana into a blender with the lemon juice, lemon zest, basil leaves, water and maple syrup.
3. Blend until the basil is completely broken down and the mixture looks smooth and pale green.
4. Pour the sorbet mixture into a shallow freezer-proof container and freeze for 3–4 hours.
5. While it freezes, scrape through the mixture with a fork several times so fine ice crystals form and the sorbet gets lighter in texture.
6. To serve, let the lemon and basil sorbet soften for a few minutes, then scoop into small portions.

Good to know

This sorbet tastes like summer on a spoon – fresh and bright. The acidity is sharp, the herbal note gentle and the texture surprisingly creamy.

Swaps

Frozen banana → frozen avocado cubes (less sugar, more monounsaturated fat, creamy texture) Dark maple syrup → date paste (more fibre and minerals, naturally sweet) Less sweet: halve the maple syrup and round off with cinnamon, vanilla or a few berries Water → unsweetened tinned coconut milk (creamier and richer, contains medium-chain fats)

Allergens

The recipe contains none of the major allergens, but the citric acid can be harsh on a sensitive stomach. Usually fine for children in small portions, and the ingredients are fine in pregnancy as long as the unwaxed lemon has been washed well.

Frequently asked questions

Does the lemon still provide much vitamin C once it's frozen?

Lemons contain plenty of vitamin C. Some can be lost through storage and contact with air, but usually some of it remains in the sorbet.

Why does banana make the sorbet creamier than other fruit?

Banana contains natural starch and pectin as well as soft plant fibres. That's exactly what gives it a denser, creamier texture when blended.

What's in basil, nutritionally?

Basil contains small amounts of vitamin K as well as various plant compounds and essential oils. As only a handful is used here, its contribution is small overall.

Does maple syrup bring any nutrients?

Maple syrup contains small amounts of minerals such as manganese and some potassium. Even so, it's still mainly sugar and not a major source of nutrients.

Can lemon sorbet be a problem for a sensitive stomach?

Yes, the acidity of lemon juice can be unpleasant with a sensitive stomach, reflux or a sore mouth. The banana makes the mix a little milder, but not neutral.

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