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.

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71 users found this review helpful

Reviewer:

MAGDALENA3

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.

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51 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

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

Reviewed: Jul. 5, 2004

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?

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29 users found this review helpful

Reviewer:

KSBAKING

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.

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27 users found this review helpful

Reviewer:

signoritagump

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!

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25 users found this review helpful

Reviewer:

JacquiB

Cooking Level: Expert

Home Town: Steinbach, Manitoba, Canada

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.

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24 users found this review helpful

Reviewer:

Ann Cawthon

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.

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22 users found this review helpful