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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Every summer when I was young, Mother would serve her special sorbet. The recipe has been in the family for generations. Charlene Jackson, Jackson, Mississippi Ingredients:
1 cup sugar |
1 cup boiling water |
1-1/2 cups orange juice |
1-1/2 cups mashed ripe bananas (about 3 medium) |
2/3 cup lemon juice |
1 can (8 ounces) crushed pineapple, undrained |
Directions:
1. In a heat-proof bowl, dissolve sugar in boiling water; cool completely. Stir in the remaining ingredients. Chill for several hours.
2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. Yield: about 1-1/2 quarts.
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