It’s the summer and that means that we are NOT enjoying the 95+ degree temperatures we are experiencing over here in Florida.

It’s hot, muddy and sticky and we are melting (no joke).

Which means one thing - It’s the perfect weather to be frolicking in the pool all they day, drinking cool drinks, eating light foods and finishing it off with homemade fruit sorbet.

Once more I used a great cookbook – The Perfect Scoop from David Lebovitz to get me started. This is the first time I have ever made sorbet, and after finding out how easy it is to do, (took me like 10 minutes to whip up!) we now have numerous plastic containers all over the refrigerator with different types of fruit sorbets to enjoy.

This was Tom’s favorite, it has banana and blueberry, his two favorite fruits – I could not mess this up even if I tried!

Banana-Blueberry Sorbet
Adapted from The Perfect Scoop

1 medium-sized ripe banana, peeled and cut into chunks
2 cups (360g) blueberries, fresh or frozen
¾ cup water
½ cup sugar
1 tablespoon freshly squeezed lemon or lime juice

In a blender, puree all of the ingredients until smooth. Pour into a container and chill in the freezer for about ½ hour, then freeze it in your ice cream maker machine.

Once the ice cream maker has fully frozen the sorbet to the right consistency (mine took about 30-35 minutes of churning) spoon back into the container and place back in the freezer to finish the “freezing” stages.

To serve, make sure you take out of the freezer about 5 minutes before you plan to serve it. This way it will soften up to the right consistency for serving.