Acai Sorbet
- 2 ripe bananas
- Sea salt
- 2 tablespoons agave nectar
- 2 (100-gram) packets frozen acai puree, thawed
- Juice of ½ orange
- 2 tablespoons champagne or vodka (optional)
Instructions:
The champagne used here is not for the flavor but for the texture.
- In a bowl, mash the bananas and a small pinch of salt very well with a fork or potato masher until smooth. Add the agave nectar, acai puree, orange juice, and champagne to the bowl and stir to combine. Churn the mixture in an ice cream maker, following the manufacturer’s instructions. Serve immediately, or transfer to a covered container and store in the freezer for up to a week.