This sorbet should be frozen right after it’s mixed to preserve the fresh flavor and color of the bananas. They should be very ripe. If you want to add a spoonful or more of dark rum to taste, feel free to do so. One of my testers, Joanna, mentioned that this was the most budget-friendly dessert she’d ever made.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
4 medium-sized ripe bananas, peeled
1 cup (250 ml) water
3/4 cup (150 g) sugar
2 teaspoons freshly squeezed lime juice
Preparation
Step 1
Cut the bananas into chunks and purée them in a blender or food processor with the water, sugar, and lime juice until smooth.
Step 2
Freeze in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairings
Step 3
Icy Espresso Granita (page 146) or Mocha Sherbet (page 120) is an excellent accompaniment, as is a garnish of Candied Pineapple (page 177).
