SORBET CARIBE
Yield: 4 servings
2 ripe bananas, sliced and frozen
3 oz pineapple juice
3 oz frozen pineapple juice
2 tbsp unsweetened, shredded coconut
Place the frozen banana slices, fresh and frozen pineapple juice and coconut in a blender or food processor. Puree until the mixture is smooth and resembles soft ice cream or a slush. Serve immediately in chilled bowls.
Source: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant
Yield: 4 servings
2 ripe bananas, sliced and frozen
3 oz pineapple juice
3 oz frozen pineapple juice
2 tbsp unsweetened, shredded coconut
Place the frozen banana slices, fresh and frozen pineapple juice and coconut in a blender or food processor. Puree until the mixture is smooth and resembles soft ice cream or a slush. Serve immediately in chilled bowls.
Source: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant
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