Tuesday, September 14, 2010

Banana Lime Sorbet

Here is a fantastic little recipe I invented this summer when I wanted something cool and sweet.  I was inspired by Alton Brown's show Good Eats in which he talks about using avocado in ice cream because you can use less sugar, since avocado is a natural emulsifier.  He mentioned that bananas were similar, and I had been meaning to test the theory since then.

This sorbet is even more fantastic with a shot of tequila over the top.  Ay, ay, ay!

I used our small Krups ice cream mixer-- the one where you freeze the bowl in the freezer and then the motor mounts on top.  It worked great for this purpose and this small batch.
As always, amounts are approximate!

5 ripe bananas
1 c. simple syrup
lime zest finely ground/chopped
lime juice (1 or two limes total for zest and juice—4 tablespoons of juice?)

Blend all ingredients in blender until smooth.

Freeze in ice cream mixer.

Adult Slushie:
Add a scoop of the sorbet, squeeze of lime and tequila in a cup and eat!

Additional note (Summer, 2012):  I tried making this recipe as a granita by pouring it into a shallow pan and putting it in the freezer, and scraping it every 40 minutes or so.  It worked great and tasted great.   Also worth noting, the color of this can be off-putting.  It's the color of ripe banana flesh, of course, an unappetizing sort of pukey taupe.  Sorry.  There's nothing I can really figure out to do about that.  If you have any ideas, let me know.  Otherwise, it is a really great way to use up ripe bananas.


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