Banana Cream Sherbet

Ingredients

• 1 1/2 cups water
• 1 1/4 cups sugar
• 1 teaspoon gelatine
• 1 1/2 cups banana pulp
• 3/4 teaspoon salt
• 6 tablespoons lemon juice
• 1 cup cream
• Bananas and nuts to garnish

Instructions

1. Boil water and sugar fifteen minutes. Soften gelatine in cold water and dissolve in hot syrup. Prepare banana pulp by mashing the bananas and beating them until smooth. Add to syrup with salt and lemon juice. Freeze to a mush, add beaten cream and finish freezing. Let stand at least one hour in salt and ice to ripen. Serve, garnished with the fruit and nuts. Servings, 6.