CookEat Recipe
Banana Sorbet
A smooth water-based banana sorbet brightened with lemon juice.
Method
Steps
Step 1
Gather the ingredients: 240 g ripe peeled banana, about 4 small bananas; 200 g caster sugar; Juice of 1 lemon; 500 ml water.
Step 2
Choose fully ripe yellow-skinned bananas. Peel and weigh 240 g flesh; the historical four small bananas are represented by this net weight. Press the banana through a sieve and mix immediately with the strained lemon juice.
Step 3
Boil the sugar and water in an uncovered saucepan for 5 minutes.
Step 4
Cool promptly, mix thoroughly with the banana-lemon pulp, then cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours.
Step 5
Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity.
Step 6
Transfer to a covered freezer-safe container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and keep the rest frozen without letting it melt.
Cooked it? Rate it.
Cooked 1 time