Banana sorbet with bay leaf and chamomile

This shit is bananas, B-A-N-A-N-A-S.

I love bananas, like the rest of us apparently do. It could even be argued that bananas are the perfect fruit. I probably wouldn’t be the one to argue that, there are a lot of contenders for that throne, but it COULD be argued. What I particularly love about bananas is how the flavour profile changes with ripening: from grassy, tannic green to fruity yellow and finally honeyed brown.

Where I would typically reach for the brown bananas for a rich banana ice cream, I wanted yellow, perfectly ripe bananas to make a light, not overly sweet sorbet.

At first glance bay leaf and banana might sound a little odd, but infusing the sorbet syrup with chamomile blossoms and fresh bay leaves adds not only a sweet floral aroma but a subtle bitterness as well as notes of eucalyptus, cinnamon, cloves and sweet hay - all of which pair beautifully with bananas!