|Banana Sherbet with Light Syrup [ice cream maker]|
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.
4 cups [1 L]|
2 cups [500 mL] light syrup