Roasted Banana Sorbet

 

Right before Christmas, I got an invitation to attend a book signing for the cookbook Eleven Madison Park at some swanky hotel downtown.

 

Sadly, I couldn’t go but asked if they would still be willing to give me and Strudel each the cookbook.

 

  

Let me just say, this is not a cookbook.

 

It’s an art book for your coffee table.  The food is beautiful.

 

It could also be used as a weapon.  It’s large and heavy!

 

I am grateful that I received this book but I have no clue what half of the ingredients are.

 

I searched and searched for something that I could make and discovered this roasted banana sorbet.

 

It’s good and super easy!

 

Roasted Banana Sorbet

 

makes about 8 servings

 

adapted from Eleven Madison Park

 

7 large bananas

3/4 c. sugar

1/2 t. salt

1/2 t. orange extract

1 1/2 c. water

 

Lay the unpeeled bananas on their side on a baking sheet and bake for 30 minutes at 350 degrees Fahrenheit.  They are done roasting when they are black and just starting to ooze.

 

Let cool and then peel and place the fruit in a food processor.  Add the sugar to the food processor.  Combine the water, salt and orange extract and add to the fruit and sugar.  Blend for several minutes in the food processor until smooth.

 

Place in an ice cream maker and blend until creamy.  My ice cream maker took about 25 minutes.

 

This is a rich sorbet that would be great served with a splash of liqueur.  It’s refreshingly light and would be a perfect summertime treat!

 

 

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