Advertisement
Banana Sorbet
- Serves
8
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
2 pints 8 oz. 225 g.
Method
Bring the water, sugar, lemons and vanilla pod to the boil. Simmer for a few minutes and leave to cool.
Strain the syrup.
Put the banana flesh into a processor and whizz. Add to the syrup and mix well together. You want a density of 22° on the saccharometer.
Place into the ice cream machine or deep freeze. If using the deep freeze, bring out from time to time and stir.</
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe