This sorbet should be frozen right after it’s mixed to preserve the fresh flavor and color of the bananas. They should be very ripe. If you want to add a spoonful or more of dark rum to taste, feel free to do so. One of my testers, Joanna, mentioned that this was the most budget-friendly dessert she’d ever made.

　　

Ingredients

makes about 1 quart (1 liter)

　　4 medium-sized ripe bananas, peeled

　　1 cup (250 ml) water

　　3/4 cup (150 g) sugar

　　2 teaspoons freshly squeezed lime juice

　　

Step 1

Cut the bananas into chunks and purée them in a blender or food processor with the water, sugar, and lime juice until smooth.

　　

Step 2

Freeze in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairings

Step 3

Icy Espresso Granita (page 146) or Mocha Sherbet (page 120) is an excellent accompaniment, as is a garnish of Candied Pineapple (page 177).

　　The Perfect Scoop