Banana Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Billesley Manor,

Chef Ian Whittock


  • 2 pints (generous litre) water
  • 8 oz. (225 g.) sugar
  • 2 lemons, cut in half
  • 8 bananas, peeled
  • 1 vanilla pod


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.