Banana Citrus Sorbet Recipe

5 3
Banana Citrus Sorbet Recipe
Banana Citrus Sorbet Recipe photo by Taste of Home
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Banana Citrus Sorbet Recipe

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5 3
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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Process: 20 min./batch + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Process: 20 min./batch + freezing

Ingredients

  • 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

Directions

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; freeze for 2-4 hours before serving. May be frozen for up to 1 month. Yield: 2-1/2 quarts.
Originally published as Banana Citrus Sorbet in Taste of Home February/March 2007, p17

Nutritional Facts

1 cup: 168 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 43g carbohydrate (39g sugars, 1g fiber), 1g protein.

  • 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; freeze for 2-4 hours before serving. May be frozen for up to 1 month. Yield: 2-1/2 quarts.
Originally published as Banana Citrus Sorbet in Taste of Home February/March 2007, p17

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