Reviewed: Apr. 4, 2012

Just made this and wish I had read the reviews first. I agree that you could probably cut the sugar in half -- too sweet. Great idea though, will definitely be making this again with less sugar and would love to add in other kinds of fruit too.

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Janet

Reviewed: Mar. 20, 2012

This was great! You could use less sugar if you would like.

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Nina

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Cooking Level: Expert

Reviewed: Nov. 5, 2011

Disappointed. It tasted way too sweet for me, but if you like the super sugary stuff, it's awesome! Just not my taste.

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SuzieQ

Cooking Level: Intermediate

Reviewed: Oct. 2, 2011

So delicious!

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mariemarie

Reviewed: Sep. 11, 2011

Amazingly wonderful. It is very sweet so I understand how other use less sugar, but I love it the way it is. I allso put mine through my ice cream maker so it didn't have to freeze as long.

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Silencehouse

Reviewed: Aug. 9, 2011

I have yet to attempt this so i'll just 3 for a good idea that needs better execution. but i'll comment further after giving it a shot. the reviews looked good enough only problem really being the color. in that case if anyones willing to try it again, add a Tbsp or so of lemon juice. the acid will cut through some of that sweetness and keep the bananas from browning =)

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Reviewer:

xrizzox

Reviewed: Aug. 6, 2011

I was amazed how creamy this turned out. I used an ice cream maker and it worked well. Hard to believe that 3 ingredients can make such a great dessert.

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Reviewer:

eggnog queen

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

AMAZING!! i made this and it was wonderful.. a bit sweet but amazing in smoothies, great replacement for icecream :) i also tried pureed strawberries and it turned out equally amazing :) i think any puree-able fruit would do:)

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Reviewer:

Chelleypears

Reviewed: Mar. 25, 2011

I liked it i just thought that it was a little bananay for my taste. But other wise i thought it was delisous!

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laurent822roxs!

Reviewed: Mar. 2, 2011

Sorbets are easy, but this one as are many, was over sweet. Use less sugar (to your taste), lemon juice to keep the natural color, and some vanilla to keep the sorbet from freezing too hard, it should be slightly soft even when completely set. FYI, for those of you adding milk, you no longer have a sorbet, it is now sherbet.

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9 users found this review helpful