Crazy people will go bananas for this sorbet. As I am going crazy because of a writer’s block. No stories come to mind. No exciting recent events. Perhaps, there are too many recipes that need to be posted in queue, for this sorbet was made weeks ago. The original story behind making this sorbet has long been forgotten.
What story is there to tell? As I reflect back on this past weekend, Saturday was a leisurely stroll through the farmer’s market. I picked ingredients for enchiladas that were being made in the evening. The following morning, I woke to the sound of a phone ringing and faint smells of tortillas, chilies and spices. It was the boyfriend, for he was on his way back home to New York. He went out of town the previous day to help his family move. I continued to sleep in a few hours, before getting up to finish making a sorbet. Not the banana sorbet, for this is a new flavor. The new flavor isn’t exciting to warrant a post. It’s a fancy experimentation with peaches and red wine. I hate when food goes to waste. When the boyfriend came home, we left for the Michael Jackson tribute party thrown by Spike Lee in Prospect Park. We danced and had a great time. After wards, we had a couple of beers at a bar on the way home. Once home, we relaxed while waiting for dinner to cook. The enchiladas were delicious. After dinner, I immediately started to write about the dish, and the words came so easy. Unfortunately, the photos were a fail. They didn’t visually communicate all the deliciousness of the dish, but the taste is truly outstanding.
Now, I’m sipping red wine while trying to write about the Banana Mango Sorbet recipe, because it’s scheduled to appear on Monday. Despite the abstract previous paragraph that was written, there’s still no story to tell. This sorbet recipe made use of a few ripe bananas. I do recall a mango almost going bad, before being rescued for use in this sorbet. Yes, this post seems a trite crazy. It’s called writer’s block. Limited word flow from the brain plus red wine are an usual combination (well, maybe not quite usual). Besides, the enchiladas, this recipe is crazy good to eat, too.
Banana Mango Sorbet
3 rip bananas; peeled
1 mango; cut into chunks
1 tbsp. sugar
The juice of half a lemon
2 tsp. spiced simple syrup
1. Place all ingredients in a food processor. Puree until smooth.
2. Place in an ice cream maker and follow the manufacturers directions.
3. Enjoy and keep chill in the freezer.