Banana Sherbet with Light Syrup [ice cream maker]
Comments: An extraordinary, creamy fine tasting sherbet.
It is excellent served along with butter cookies shaped into tulips into individual small bowls sprinkled wqith a raspberry sauce, or along with all kinds of sherbets, garnished with fresh mint leaves.
If desired, use lime instead of lemon juice; it is also possible to mix in chopped nuts or pecans to give it special texture.
This sherbet will keep for up to 1 week, frozen into a covered container; soften sherbet at room temperature for 15 minutes before serving.
If you do not own an electric ice cream machine, freeze sherbet into a bowl whipping it vigorously every 30 minutes to soften thus preventing sherbet from becoming too icy.
Sherbet should take 2 to 3 hours to freeze.
Light syrup, that must be really cold before using, will keep for 1 week refrigerated.
Servings: 4 cups [1 L]
2 cups [500 mL] light syrup
  • 4 ripe bananas, peeled then cut into 2-inch [5-cm] thick pieces
  • 3 tablespoons [45 mL] freshly squeeezed lemon juice
  • 1/2 cup [125 mL] cold light syrup
Light Syrup
  • 2 cups [500 mL] water
  • 2 cups [400 g] sugar
  • For the light syrup, mix then bring together water and sugar to a boil stirring until sugar is completely melted.
  • Remove from heat and leave to cool to room temperature; pour into a well sealed jar and refrigerate.
  • Puree together banana pieces, fresh lemon juice and cold light syrup into a food processor using a metal blade or a blender, or crush bananas using fork.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's directions until just firm, for approximately 15 to 20 minutes.
  • Serve sherbet immediately or transfer sherbet in the freezer, into a covered container.