Strawberry Banana Sorbet
2 2/3 c. water
1-1/4 c. sugar
1-1/2 c. strawberry puree
1/2 c. banana puree
7 tbsp. fresh lemon juice
3 tbsp. light corn syrup
Cook 2 cups water and sugar in heavy medium saucepan over low heat,
swirling pan occasionally, until sugar dissolves. Increase heat and
bring to boil. Cool syrup to room temperature. Refrigerate to chill
thoroughly. Blend strawberry and banana purees, remaining 2/3 cup
water, lemon juice and corn syrup in large bowl. Chill 2 hours.
Blend sugar syrup into fruit mixture. Pour into ice cream maker and
process according to manufacturer's instructions. Transfer sorbet to
glass or metal bowl. Freeze at least 8 hours before serving. Makes
about 1-1/2 quarts.