Banana Sorbet Yield: 92 oz. Source: Chef Jacques Poulain, Kinkeads, Washington, DC, USA

•	47 oz. water
•	3 1/2 oz. glucose powder
•	11 1/2 oz. granulated sugar
•	0.1 oz. stabilizer
•	30 oz. Culinary Traditions™ Banana,  thawed
Method:
1.	Warm the water, glucose powder, sugar and stabilizer until all components are melted.
2.	Add Banana puree and run in an ice cream machine according to manufacturer's instructions.