marcel desaulnier's banana sorbet

Directions

1. 1

   Marcel Desaulnier's Banana Sorbet Yields 1 3/4 quarts The size ice cream scoop you use to serve this sorbet is your choice

2. 2

   2 cups water 1 1/2 cups granulated sugar 3 pounds bananas, unpeeled 2 tablespoons fresh lemon juice Heat the water and sugar in a large sauc

3. 3

   Whisk to dissolve the sugar

4. 4

   Bring the mixture to the boil and allow to boil until slightly thickened and reduced to 2 1/4 cups, about 15 minutes

5. 5

   While the sugar and water are reducing to a syrup, peel the bananas

6. 6

   Smash them to a rough-textured consistency in a stainless-steel bowl, using a slotted spoon (the yield should be about 3 cups)

7. 7

   Pour the boiling syrup over the mashed bananas

8. 8

   Cool in an ice water bath to a temperature of 40 to 45°F, about 15 minutes