Food & Nutrition Collection
Materials in the Food & Nutrition Collection were purchased with a grant from the Madison Community Foundation.
Banana Sorbet (p. 10)
Featured in Ice cream : 52 easy recipes for year-round frozen treats
by Sally Sampson
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2 cups pureed overripe bananas
1 cup sugar syrup*
1 Tbsp fresh lemon or lime juice
Place the bananas, sugar syrup and lemon juice in a blender or food processor and blend until smooth. Cover and refridgerate until the mixture reaches 40°F, about 2 hours.
Transfer to an ice cream maker and proceed according to the manufacturers instructions.
*Sugar syrup: Place 1 cup white sugar and 1 cup water in a small saucepan and cook, over medium high heat, until the sugar has completely dissolved, about 3 minutes. Set aside to cool, cover and refrigerate up to 1 month.
Makes 1 1/2- 2 pints