- 4 Ripe Bananas, peeled and cut in half horizontally
- 7-10 Fresh Basil Leaves
- 1/2 C Sugar
- 1/2 C Water
- 1/2 C Fat-Free Half and Half
- 1/8 tsp Almond Extract
Preheat the oven to 400 degrees and place the peeled and sliced bananas cut side down on a baking sheet or in a baking dish. Bake for 20 minutes, then allow to cool slightly.
Meanwhile, bring the sugar and water to a boil in a small saucepan until the sugar is completely dissolved to form a simple syrup. Remove from heat.
Transfer the baked bananas to a blender and puree until smooth. Add the basil leaves and blend until all of the leaves have been chopped into small flecks. Add the simple syrup solution, half and half and extract until smooth and well combined.
Transfer to a shallow airtight container and freeze for a minimum of 4 hours. When frozen, use an ice cream scoop to serve. Eat the sherbet alone or pair it with a graham cracker, cake or dessert sauce.