STRAWBERRY BANANA SORBET

Prep:
Cook:
Freeze:

1. Combine gelatine and sugar in a small saucepan.  Stir in cold orange juice; let stand 1 minute.  Stir over low heat until gelatine is completely dissolved, about 5 minutes.  Remove from heat. 

2. Place strawberries and banana in blender container; process until smooth.  With machine running, gradually add gelatine mixture, buttermilk and orange peel through feed cap; process until well combined. 

3. Transfer mixture to a 4-cup (1 L) bowl.  Chill in freezer until almost firm, about 1-1/2 hours. 

4. Return mixture to blender; process until creamy and smooth.  Freeze in tightly covered container until firm, about 3 hours.  Let soften at room temperature about 1/2 hour before serving.

1
75 mL
125 mL
375 mL
1
250 mL
5 mL

TIP:
If you don't have any buttermilk on hand, simply measure 1 tbsp (15 mL) lemon juice into a 1 cup (250 mL) measuring cup; fill with regular milk.  Mixture should look curdled.