This is a recipe that I came across in my Taste of Home cookbook. Ken and Kevin absolutely love this dessert, and I love it served along side some sugar cookies (I'll share the sugar cookie recipe next week).
Banana Citrus Sorbet
1/2 cup lemon juice
3 medium ripe bananas, cut into chunks
1 1/2 cups sugar
2 cups cold water
1 1/2 cups orange juice
Pour lemon juice and bananas in blender,; cover and process until smooth. Add sugar; cover and process until blended. Pour in water and orange juice and blend slowly. If there is not enough room in your blender for all the OJ, transfer to a large bowl and stir in the rest.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 1 month.
Yield: 2 1/2 quarts
With the weather getting warmer, I hope you will enjoy this wonderful cool treat.
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