Banana Sherbet
Ingredients
Directions
Make the syrup
Boil 1 pint water and sugar for 20 minutes.
Soak the gelatin in a little cold water for 5 minutes.
Add the gelatin and the lemon juice to the syrup.
Strain the mixture.
Freeze
When cool, add the banana pulp and freeze.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Gelatin
- Sets the frozen mixture so it holds a smooth, firm texture.
- Sugar (in the method)
- Adds sweetness and softens the frozen texture so it is less icy.
- Lemon juice
- Adds acidity that brightens the banana flavour.
- Banana pulp (in the method)
- Provides the main banana flavour and creamy body.
The step that matters
Add the gelatin and the lemon juice to the syrup. Gelatin must dissolve fully in the warm syrup; if it is not stirred in well, it can leave firm specks or uneven setting in the frozen sherbet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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