Note that frozen flavors are not as pronounced on the tongue so always taste your sorbet mixture for flavor intensity.  Kick up the flavor if needed before churning.

Basic Banana Sorbet with Spirit

Ingredients:

• 2 cups mashed ripe banana
• 1 Tbsp lemon juice
• pinch of salt
• 3/4 cup simple syrup  (Dissolve 1 cup sugar in 1 cup boiling water then cool.)
• 1/4 cup liqueur or spirit of choice  (optional – substitute simple syrup for liqueur)

Method:

1. Puree all ingredients in a blender or food processor.
2. Chill thoroughly in the refrigerator.
3. Process in an ice-cream machine according to manufacturer’s instructions.
4. Transfer to a freezer-safe container and freeze at least 2 hours more before serving.

Makes about 3 servings.

Homemade Banana Liqueur

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 cup water
• 1 teaspoon vanilla extract
• 2 ripe bananas, peeled and mashed
• 3 cups vodka

Method:

1. Make a simple syrup by bringing sugar and water to a boil over medium-high heat.  Remove from heat and add vanilla.  Let stand until just warm. 
2. Place mashed bananas in clean 1-quart, wide-mouthed jar.  Add syrup and vodka.  Cover and let stand in a cool, dark place for 3 to 4 days, shaking once or twice a day to prevent clumping of fruit.
3. Use a fine-mesh strainer to strain out solids.  A metal coffee filter works great.  Discard the pulp.  The liqueur will still be cloudy.  Cover and let stand undisturbed until it clears. 
4. Rack into a clean container;  that is, syphon off the clear liqueur.  I like to use a turkey baster for this.  Cover and age for 1 month.  If more sediment settles to the bottom, rack again before serving.

Makes 1 quart.

                                             

Sorbet is the answer for ice-cream lovers who are watching their fat in-take, want to eat healthier, and find it impossible to give up desserts.  And since sorbets are made without dairy, vegans and those with lactose intolerance can also enjoy these treats. 

• 2 ½ cups boiling water
• ¾ cup sugar
• ½ cup unsweetened cocoa powder
• 3 oz bittersweet chocolate, finely chopped
• ½ cup Tia Maria, Kahlua or Homemade Coffee Liqueur

Stir sugar into boiling water to dissolve, add cocoa powder and whisk until well incorporated.  Add chopped chocolate and stir until melted.  Add Coffee Liqueur and stir.  Chill thoroughly and freeze in an ice-cream machine according to manufacture’s instructions.  Transfer to a freezer-safe container and freeze until firm, at least 2 hours.  If frozen longer, let ripened at room temperature for 10-15 minutes before scooping.

Lime sorbet in the 1920s was served between courses of elaborate meals.  The idea was to cleanse the pallet between the fish course and meat course.  Today we commonly serve this as a dessert or anytime we want a smooth and creamy iced-treat without the fat and calories of ice-cream.  Lime is especially refreshening and your pallet will definitely sing with the intense lime flavor of this sorbet.

 ·         Remove the zest from 5 large limes (a potato peeler works well for this)

 ·         Juice the limes (you’ll need 2/3 cup of lime juice)

·         In a blender (or food processor) chop the zest with 1 cup of sugar.  Add 1 cup hot water and whirl 10 seconds.  Add 3 cups of cold water and the juice, whirl another 10 seconds.  (optional:  color with 2 drops of green and 1 drop of yellow food coloring)

·         Chill thoroughly and freeze in an ice-cream machine according to manufacturer’s instructions.

·         Transfer to a freezer-safe container and freeze until firm, about 2 hours.

·         Let ripened at room temperature for 10-15 minutes before scooping.