This recipe gives you a good excuse to make a real Italian coffee which is, let’s face it, never a bad thing. I make my espresso the true Italian way in the “moka” on the stovetop. I’m sure you could try this with filtered coffee too but I never have. I pride myself on being disciplined when it comes to my diet. I have never knowingly cheated on the Specific Carbohydrate Diet (SCD). I guess that shows more than anything how much I want to beat this disease and heal my body. Coffee, however is my one weakness. Coffee is allowed on SCD but it should be made “weak”. Italian espresso is most likely not what Elaine Gottschall meant when she said “weak”. I know I do better the less coffee I have but I find it so difficult to resist. This dessert is most definitely an occasional treat!

I usually make the coffee then allow it to come to room temperature before chilling in the fridge for an hour or so. This step isn’t necessary but I think it blends better. The end result of this dessert is almost a mousse texture. You can freeze for an hour or two to get a sorbet-like consistency or eat straight away. You may find it difficult to wait a while before eating. It is so delicious! To see how to freeze bananas for this recipe click here.

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Banana Espresso Sorbet

A rich and decadent quick, frozen treat

Prep Time

5 minutes + 1 hour freezing

Servings

Ingredients

• 4 Frozen bananas
• 1/4 cup (60ml) Espressso, (chilled)

Prep Time 5 minutes + 1 hour freezing Servings Ingredients 4 Frozen bananas 1/4 cup (60ml) Espressso, (chilled)

Instructions

1. Blend the bananas and espresso in a powerful blender until mixed well.
2. Enjoy straight away or freeze for an hour or two to achieve a sorbet consistency.

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