Banana Sorbet

• 2 pints (generous litre) water
• 8 oz. (225 g.) sugar

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.</