A friend who loved to entertain gave me the recipe for this lovely sorbet. Serving it as a refreshing special course adds a bit of elegance to my favorite meal. If you don't have an ice cream freezer, put the mixture into ice cube trays and stir occasionally while freezing. Mix in a blender when ready to serve.
- 1/2 cup lemon juice
- 3 medium ripe bananas, cut into chunks
- 1-1/2 cups sugar
- 2 cups cold water
- 1-1/2 cups orange juice
- Place lemon juice and bananas in blender; cover and process until smooth. Add sugar; cover and process until blended. Transfer to a large bowl; stir in water and orange juice.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours before serving. Repeat with remaining sorbet mixture. May be frozen up to 1 month. Yield: 2-1/2 quarts.
Originally published as Banana Citrus Sorbet in Taste of Home February/March 2007, p17
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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