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Recipe Goldmineon
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The size ice cream scoop you use to serve this sorbet is your choice.
2 cups water
1 1/2 cups granulated sugar
3 pounds bananas, unpeeled
2 tablespoons fresh lemon juice
Heat the water and sugar in a large saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to the boil and allow to 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. Smash them to a rough-textured consistency in a stainless-steel bowl, using a slotted spoon (the yield should be about 3 cups). Pour the boiling syrup over the mashed bananas. Cool in an ice water bath to a temperature of 40 to 45 F, about 15 minutes.
When cold, add the lemon juice. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer the semi-frozen sorbet to a plastic container, securely cover the container, then place in the freezer for several hours before serving.
Serve within 3 days.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
Marcel Desaulnier's Banana Sorbet
Yields 1 3/4 quartsThe size ice cream scoop you use to serve this sorbet is your choice.
2 cups water
1 1/2 cups granulated sugar
3 pounds bananas, unpeeled
2 tablespoons fresh lemon juice
Heat the water and sugar in a large saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to the boil and allow to 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. Smash them to a rough-textured consistency in a stainless-steel bowl, using a slotted spoon (the yield should be about 3 cups). Pour the boiling syrup over the mashed bananas. Cool in an ice water bath to a temperature of 40 to 45 F, about 15 minutes.
When cold, add the lemon juice. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer the semi-frozen sorbet to a plastic container, securely cover the container, then place in the freezer for several hours before serving.
Serve within 3 days.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.