Marcel Desaulnier's Banana Sorbet recipe

Yields 1 3/4 quarts

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.