Whole Fruit Sorbet

I don't remember where I first read the idea to blend frozen bananas and eat them like ice cream, but it works really well.  You get the sweetness of the bananas but you also get all the fiber and nutrition, with none of the added sugar or fat of ice cream.  It's nice if you want to binge on something sweet without worrying about weight gain.  Sameer and I like to use frozen strawberries, ripe bananas, and just enough "Very Vanilla" Silk brand soy milk to make the blender function.  Even my BFF Jackie, who hates fruit, loves that.

In honor of Simran's first Valentine's Day, I'm making a sorbet based on one of her baby foods:  Banana Peach Raspberry whole fruit sorbet.  It should be a pretty pink color and will be a dessert even Sophie (the dog) can enjoy since it's nothing but fruit.  I found organic peaches and raspberries in the frozen foods section at the grocery store, so I'll be using those.  I plan to thaw them in the fridge overnight, puree everything, and then run it through the ice cream maker.  It's more work than the just-blend-frozen-fruit method, but it should make for a smoother, more baby-friendly consistency.

Ingredients
2 cups peaches, peeled and sliced
1/2 cup raspberries (I originally said 2 cups, but after making this a few times, I find it's better with significantly less.)
4 medium ripe bananas (the riper the better, as long as they aren't rotten -- it makes them more sugary and less starchy -- if you ever have bananas that are riper than you care to eat, instead of just throwing them away, peel them and put them in a sealed container in the freezer to use in this recipe later.  FYI: Frozen bananas will look completely disgusting, as do bananas put in the refrigerator, but they are still good and have the perfect consistency to make into other things.)
Alternately, use any fruits you want.  The inclusion of bananas helps make it creamy, sweet, and mild.  Straight berries might be a little too intense.

Directions

1. Place all ingredients in a blender and pulse until blended thoroughly.

2. Place fruit blend in an ice cream maker and run it according to the machine's instructions.  For a soft-serve consistency, serve immediately.  For a harder sorbet, put in a sealed container in the freezer for up to 24 hours before serving.

[Edited 5/29/13:  This stuff is fantastic.  However, Simran prefers her sorbet completely melted, possibly because the speed at which she likes to eat it can induce ice cream headache.]