Banana Citrus Sorbet Recipe
- 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
- 1. 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.
- 2. 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.
1 cup: 168 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 43g carbohydrate (39g sugars, 1g fiber), 1g protein
Reviews for Banana Citrus Sorbet
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.