A few days ago I found myself out of my last batch of homemade ice cream and with a fruit bowl full of very ripe bananas. Since buying my ice cream maker I find it completely unacceptable to not have a homemade ice cream or sorbet in the freezer, so the solution was easy – banana sorbet! As with most sorbets, I loved this because it was so quick to whip up. Simply puree all ingredients and freeze – that’s it!
This was a very tasty and light treat, full of real banana flavor. Bananas are used in most fruit smoothie recipes to lend a creaminess to the end result. Since this is almost entirely made of bananas, the result is an incredibly creamy sorbet that seemed more like an ice cream in texture to me. This was delicious topped with a drizzle of chocolate or caramel sauce, and I think it could be made into a rockin’ (healthier) ice cream sundae. That said, I’m still dying to try roasted banana ice cream because, let’s face it, that sounds awesome. Hopefully soon, but there are just so many recipes and so little time!
Banana Sorbet
Ingredients:
4 medium-sized ripe bananas, peeled
1 cup water
¾ cup sugar
2 tsp. freshly squeezed lime juice
Directions:
Cut the bananas into chunks and puree them in a blender or food processor with the water, sugar and lime juice until smooth.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz, 10 Speed Press, 2007.
