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 serving (1 cup) equals 168 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 43 g carbohydrate, 1 g fiber, 1 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.