Marcel Desaulnier's Banana Sorbet

Marcel Desaulnier's Banana Sorbet

Ingredients:
2 cups water
1 1/2 cups granulated sugar
3 pounds bananas, unpeeled
2 tablespoons fresh lemon juice

Directions:
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.
Marcel Desaulnier's Banana Sorbet 108
Maple Walnut Ice Cream