Recipe Details

Summary

Name: Marcel Desaulnier's Banana Sorbet

Category: Ice Cream

Yields 1 3/4 quarts

2 cups water

1 1/2 cups granulated sugar

3 pounds bananas, unpeeled

2 tablespoons fresh lemon juice

Heat the water and sugar in a large saucepan over medium−high heat. Whisk to dissolve the sugar.

Bring the mixture to the boil and allow to 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. Smash them to a rough−textured

consistency in a stainless−steel bowl, using a slotted spoon (the yield should be about 3 cups). Pour the

boiling syrup over the mashed bananas. Cool in an ice water bath to a temperature of 40 to 45°F, about

15 minutes.

When cold, add the lemon juice. Freeze in an ice cream freezer following the manufacturer's

instructions. Transfer the semi−frozen sorbet to a plastic container, securely cover the container, then

place in the freezer for several hours before serving.

Serve within 3 days.