Sorbets are the perfect, blissful treat on a hot summer day. The cool refreshing addition of fresh mint leaves creates an utterly satisfying treat. This Chocolate Mint Banana Sorbet is calling your name.
It’s always sorbet season at my house, so I make sure I continuously have frozen bananas on hand. I peel and slice slightly overripe bananas and store them in the freezer for days like today. The frozen slices are easy to break apart for the perfect serving size. Sorbets are quick in a high-speed blender, and the flavor combinations are endless. I also always have peppermint growing somewhere. The peppermint leaves are ideal, blended with chocolate and banana; delicious in the heat of the day.
The combination of fresh peppermint leaves and cocoa powder creates a super sorbet. Mint leaves have omega three and six fatty acids, and a nice dose of potassium, folate, calcium, and vitamin A. Choose luscious, pure, unsweetened cocoa powder and reap the benefits of nutritious, mineral-rich, pure cocoa. The bananas add all of the sweetness needed for this rich, creamy Chocolate Mint Banana Sorbet.
- 2 Cups Banana Frozen slices
- 1 Tbsp Cocoa Powder 100% Pure
- 1/4 Cup Peppermint Leaves Fresh
- 1/4 Cup Soy Milk Or other plant milk. Add a little more if necessary for blending.
- Combine all ingredients in a high-speed blender.
- Blend until smooth.
*Nutritional values are estimates.
I try to keep peppermint growing throughout the year, outside throughout the mild weather as well as a small indoor herb garden during the colder months. Fresh mint adds life to so many dishes. I love it as a garnish on Plant Based Peach Tomato Herb and Microgreen Salad and tucked into Plant Based Spring Rolls With Herbs and Microgreens.
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Enjoy your day! Cheers!