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Strawberry-Banana Sorbet with Chocolate Balsamic Vinegar

Turn fresh fruit into creamy sorbet in minutes. Ripe strawberries make it luscious, bananas make it creamy. Add a teaspoon of chocolate balsamic vinegar to create a restaurant-quality splurge for about nine cents more a serving. To drop the dairy from the Wildly Affordable Organic spring menus, make this sorbet with or without vinegar instead of strawberry ice cream.

vegan strawberry-banana sorbet with chocolate balsamic vinegar

Active time: 10 minutes plus turning the handle of the ice-cream maker every few minutes. Total time: 30 minutes. Yield: about 3 cups or 4 servings. Dairy free, vegan, low fat, gluten free.


  • 1 quart ripe organic strawberries
  • 1 small ripe banana
  • 1 teaspoon dark chocolate balsamic vinegar or other high-quality balsamic vinegar (optional, see notes below)
  • 1 tablespoon sugar (optional)


  1. Prepare your ice-cream maker as needed. I freeze the cylinder of my Donvier ice-cream maker for at least 24 hours.
  2. Rinse strawberries well. Remove stems and leaves. Put berries into a food processor fitted with a stainless steel blade. Peel banana, cut into two or three pieces, and put into food processor. Process until smooth, about 30 seconds on high. Taste and add sugar if needed. Add balsamic vinegar if using, and process until well combined. Taste and add a little sugar if needed. This sorbet is at its sophisticated best when a bit tart.
  3. Pour fruit mixture into your ice-cream maker and process until firm. Serve frozen. Store any extra in the freezer, allowing it to thaw slightly before serving.


  • In Wildly Affordable Organic, I suggest splurging on vinegar and if you must, scrimping on olive oil. That's because cheap "balsamic" vinegar can taste bad enough to pour straight down the drain. Good balsamic vinegar is a splurge but one that goes a long way. I bought three bottles of balsamic vinegar in Pine Hurst after tasting my way through Green Gate Olive Oil. Each 200 milliliter bottle cost $14.95 each. Expensive? Yes. But this splurge costs just 37 cents a teaspoon, enough to add complex flavor notes to four servings of sorbet. A teaspoon or two will elevate a salad, with or without olive oil.
  • Make your own chocolate balsamic using these recipes from Vegalicious or The Kitchn. I haven't tried these yet, but they look delectable. Both recipes point out that you can boil down cheap balsamic vinegar to get the thickness and complexity that resembles more expensive ones.
  • No ice-cream maker? You could prepare the fruit, freeze it, and then whip it into sorbet in your food processor. After a few loud and jarring seconds, the frozen fruit will be chopped into the consistency of soft-serve ice cream. I'd rather avoid the noise and the possibility of cracking the blade holder on my food processor.


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