Recipe ingredients
- 2 cups water
- 1 1/2 cups granulated sugar
- 3 pounds bananas, unpeeled
- 2 tablespoons fresh lemon juice
Recipe method
- 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. 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 instructions. Transfer the semi-frozen sorbet to a plastic container, securely cover the container, then place in the freezer for several hours before serving.
Other ice cream recipes:
Banana sorbet recipe
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