The Kitchen Door

The weather is still lovely and spring like here in Okinawa but there is a hint in the air of the crazy jungle heat that is soon to come our way and slap us in the face and oppress us with it’s sticky, humid, grossness.

Sorry.

Tropical living is great in winter and in the very earliest spring. The rest of the time… well… you need Banana Peach Sorbet Pops. You just do.

I made these last year to try and keep from going mad in the crazy jungle heat… and it worked!  I was super excited to try out my new popsicle molds.  They are made of stainless steel and will last me for years and years.  I know that you can buy cheaper ones in the dollar store or grocery store but I was leery of the plastic so I spent a bit more for durability and above all peace of mind.  You could also just use dixie cups; that’s what we used to use to make ice pops when we were kids.

Click here for a link to the Stainless Steel Popsicle Molds I have.

Banana Peach Sorbet Pops

Makes 4 good sized pops

The Ingredients

• ½ ripe banana
• 1 cup fruit of choice, either fresh or frozen (I used frozen peaches; strawberries would be yummy)
• ½ cup water or juice of your choice
• Optional: 1 Tbs sweetener of your choice (experiment with this; sugar is fine or for a low calorie more healthful pop choose honey, stevia, or agave nectar)

The Instructions

1. Combine all ingredients in a blender and process until smooth. Because I used frozen fruit, I got a "sorbet" in my blender that I was able to pack into my popsicle molds.  If you use fresh fruit you will end up with a liquid.  Either is fine.
2. Divide mixture into popsicle tray and freeze.

By: The Kitchen Door

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