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Marcel Desaulnier's Banana Sorbet


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


  1. 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.
  2. 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).
  3. Pour the boiling syrup over the mashed bananas.
  4. Cool in an ice water bath to a temperature of 40 to 45 F, about 15 minutes.
  5. When cold, add the lemon juice.
  6. Freeze in an ice cream freezer following the manufacturer's instructions.
  7. Transfer the semi-frozen sorbet to a plastic container, securely cover the container, then place in the freezer for several hours before serving.
  8. Serve within 3 days.

Yield: 1 3/4 quarts


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