Banana Sorbet
If you like bananas, this bananarific sorbet is for you. Sweet and cold, this frozen cream dessert makes a delicious summertime treat.
Ingredients
- 2 cups water
- 1 1/2 cup sugar
- 3 bananas
- 2 tablespoons fresh lemon juice
Instructions
- Heat the water and sugar in a large saucepan over medium-high heat. Whisk to dissolve the sugar.
- Boil until slightly thickened and reduced to 2 1/4 cups, about 15 minutes.
- While the sugar and water are reducing to a syrup, peel the bananas. Using a slotted spoon, smash to a rough-textured consistency in a stainless-steel bowl (you should have 3 cups).
- Pour the boiling syrup over the mashed bananas. Cool in a bowl of ice-water and ice cubes to a temperature of 40 degrees to 45 degrees, about 15 minutes.
- When cold, add the lemon juice. Freeze in an ice-cream maker following manufacturer's instructions.
- Transfer the semi- frozen sorbet to a plastic container, securely cover, then place in the freezer for several hours before serving. Serve within 3 days.
