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Print this Recipe    Banana Sorbet

Banana Sorbet

2 cups water
1 1/2 cups sugar
3 pounds bananas
2 tablespoons fresh lemon juice

Heat the water and sugar in a large saucepan over medium-high heat.
Whisk to dissolve the sugar. Boil until slightly thickened and
reduced to 2 1/4 cups, about 15 minutes. While the sugar and water
are reducing to a syrup, peel the bananas. Using a slotted spoon,
smash to a rough-textured consistency in a stainless-steel bowl
(you should have 3 cups).

Pour the boiling syrup over the mashed bananas. Cool in a bowl of
ice-water and ice cubes to a temperature of 40 degrees to 45 degrees,
about 15 minutes. When cold, add the lemon juice.

Freeze in an ice-cream maker following manufacturer's instructions.
Transfer the semi- frozen sorbet to a plastic container, securely
cover, then place in the freezer for several hours before serving.

Serve within 3 days.

Yields 1 3/4 quarts.

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