Banana Sorbet

Scaled yield: 1,077g

• Banana 48.7% of recipe
  525g
• Water 4.6% of recipe
  50g
• Lemon Juice 0.2% of recipe
  2g
• Sorbet Syrup with Locust Bean Gum 46.4% of recipe
  500g

Process

Method

1. 1

   Place the banana, water, sorbet syrup, and lemon juice, if using, in a bowl.

2. 2

   Blend well with an immersion blender, making sure to incorporate all the banana pieces into the liquid.

3. 3

   Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 20 to 30 minutes.

4. 4

   Using a rubber spatula, scoop the sorbet into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Sorbet is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

5. 5

   Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.