Marcel Desaulnier's Banana Sorbet

Instructions

1. 1

   Heat the water and sugar in a large saucepan over medium-high heat.

2. 2

   Whisk to dissolve the sugar.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Pour the boiling syrup over the mashed bananas.

7. 7

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

8. 8

   When cold, add the lemon juice.

9. 9

   Freeze in an ice cream freezer following the manufacturer's instructions.

10. 10

    Transfer the semi-frozen sorbet to a plastic container, securely cover the container, then place in the freezer for several hours before serving.

11. 11

    Serve within 3 days.