Reviewed: Aug. 4, 2009

I followed the comment of using three cups of water and adding yellow food coloring. That made it work real well. I just kept refreezing and remixing with beaters until it met my consistency. It doesn't look like a creamy sorbet like in the pictures but I thought it was still real good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lmelton

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

I made this for my son who can't eat dairy. I baked my bananas first for 20 minutes at 400 degrees F which prevents them from browning. It was very sweet, but for my son it was perfect. I added chocolate chips for him as a little treat. I will definitely make this again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JacquiB

Cooking Level: Expert

Home Town: Steinbach, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2009

This was tasty, just tastes like yummy sweet banana . Nice for the kids but might need jazzing up for adults. I would be tempted to add coconut milk or maple syrup for a more complex flavour. On a technical note, leave your banana mashing til last to minimise blackening and add yellow food colouring.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2009

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.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

Well I decided to give the original ingredients a try since I do like extreme sweets. I couldn't take the sweetness though - WAY too sweet in my opinion. After I finished the recipe I pulled it out and added more water (1/2 cup) and mixed well. I put it back in the freezer to set. It still came out too sweet. Maybe I will give it another try as others have by using less sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dairy Free 4 B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2007

Good recipe-- and quick. Here's an even quicker variation: use the same ingredients and measurements. Put sugar and banana in blender workbowl and blend until sugar dissolved. Add ice water and pulse to mix. Put cold mixture in freezer bowl of electric ice cream maker and allow to turn and freeze. My ice cream maker took about 25 minutes to produce ready-to-eat sherbet.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Ann Cawthon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2007

This recipe is really easy - you do need to use much less sugar though. I used 1/2C, next time I will try 1/4C. I also added a splash of lemon juice to both the syrup and mashed banana to retain the color. Overall, I liked it.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

signoritagump

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2007

My family won't eat bananas once they are two hours past ripe! So, I've been looking for recipes that call for ripe bananas. This tasted pretty good, but I wouldn't call it sorbet. It did not have the lightness that comes with sorbet. It was more like frozen sweetened mashed bananas. I did cut back to 3/4 cup sugar based upon others' recommendations. So, it didn't taste too sweet. But, we all concluded that we'd rather just eat a banana, or even a frozen banana. Perhaps it would be more sorbet like if you let chunks of banana flavor the syrup, then strain out half of the banana before mixing and freezing? Sorry. I really wanted to like this one.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2006

very sweet, put less sugar and add frozen fruits

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2006

i used reduced fat evaporated milk and some fat free sterilized milk instead of water - to cream it up - it was delicious - will make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2006

Due to the reviews I cut back the sugar a bit. I also added a pinch each of cinnamon & nutmeg, an additional banana a dash of cocoa & a splash of milk. It came out beautifully. Next time I'm going to add some strawberries just to see what happens.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Oleannder

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2006

This was very easy to make, but WAY too sweet. I could not eat it, but hubby liked it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

J. Alexander

Cooking Level: Intermediate

Home Town: Mountain Home, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

I also used a simple syrup as suggested in a prior review, and added it to taste...I used about 5 overripe banannas, and then just for the heck of it I threw in some strawberrys...it turned out great! This is a nice recipe that is a bit lighter then the usual bananna bread for leftover banannas, and nice for summer!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sharon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2006

I will try less sugar next time - too sweet!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2004

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.

Was this review helpful? [ YES ]
34 users found this review helpful