1 cup sugar
1 cup water
1 large ripe banana, sliced
4 cups strawberries, hulled and sliced
1 tablespoon lemon juice
2 tablespoons light corn syrup
1. In a medium saucepan, bring the sugar and water to a boil. Simmer until the sugar dissolves (about 3 minutes). Set aside, cool completely, then chill.
2. Place the strawberries, banana, corn syrup and lemon juice into a food processor and puree. Chill for 2 hours.
3. When both mixtures have chilled, combine them.
4. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. The sorbet will be soft after churning, but it will firm up after freezing. Freeze for 2-3 hours before serving.
Note: This can be made without an ice cream freezer. Pour mixture into a shallow storage container. Stir a few times before it freezes completely to keep ingredients evenly blended.
About 1 quart, approximately 8 servings
Recipe and photo from Lois Linke, wife of Karl Linke, Nebraska Farm Bureau district director of member services for the southeast.