Amazing Banana Sorbet

Amazing Banana Sorbet

37 Reviews 5 Pics
  • Prep

    10 m
  • Ready In

    5 h 10 m
MERYL THE YOUNG CHEF
Recipe by  MERYL THE YOUNG CHEF

“This recipe is great for hot summer afternoons, or when you're just craving a cold snack! It is easy to make and uses only 3 simple ingredients. For one cup of mashed bananas, you will need about 3 bananas.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  1. In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
  2. When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
  3. Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.

Share It

Reviews (37)

Rate This Recipe
MAGDALENA3
74

MAGDALENA3

Being tired of banana breads, cookies and muffins I decided to try this recipe. I used 3/4 cup of leftover heavy sugar syrup to which lemon juice had been added during cooking (2cups sugar, 1 cup water & 1/4 cup lemon juice). I then processed the bananas and the syrup briefly in food processor until smooth, poured into a tupperware container, froze for a few hours, mashed with a fork and froze again. Hubby, who's not too fond of banana concoctions, asked for second and third helpings. DELICIOUS.

SHORECOOK
55

SHORECOOK

This recipe needs an easy fix to be 5 stars. Use 3 cups of water and yellow food coloring. I made it according to the recipe and froze it overnight. The next day it was a gooey heavy frozen banana. I had nothing to lose so I added 2 more cups of water, yellow food coloring and mixed it in a food processor. Within 2 hours of refreezing it was a yummy banana sorbet.

KSBAKING
31

KSBAKING

Didn't really care for it...way too sweet & the whole thing turned dark well before it even froze. Maybe some lemon juice would help?

More Reviews

Similar Recipes

Lemon Sorbet
(78)

Lemon Sorbet

Basil-Lime Sorbet
(51)

Basil-Lime Sorbet

Chunky Banana Nut Chip Ice Cream
(38)

Chunky Banana Nut Chip Ice Cream

Juicy Watermelon Sorbet
(17)

Juicy Watermelon Sorbet

Pink Grapefruit Sorbet
(12)

Pink Grapefruit Sorbet

Apple and Honey Sorbet
(12)

Apple and Honey Sorbet

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 50.3 g
  • 16%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Apple and Honey Sorbet

>

next recipe:

Strawberry Firecracker Banana Wobblers