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Epicurious

Banana Sorbet

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

  1. 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.

  2. 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).

The Perfect Scoop
TagsSorbetFrozen DessertDessertBananaFruitLimeCitrusSnackDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerNo-CookFood ProcessorBlenderCookbooks
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