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BANANA SORBET

2 cups pureed overripe bananas

1 cup simple syrup**

1 Tbsp fresh lemon juice

Place bananas, simple syrup, and lemon juice in a blender or food processor. Blend until smooth. Cover and refrigerate until the mixture reaches 40 degrees, about 2 hours.

Transfer to an ice cream maker and proceed according to manufacturer's instructions.

**To make simple syrup, place 1 cup sugar and 1 cup water in a saucepan and cook over medium high heat until the sugar has completely dissolved, about 3 minutes. Set aside to cool. You can cover and refrigerate this mixture up to 1 month.