Pohnpeian Karat Banana Sorbet (3 varieties)

By the College of Micronesia Hotel Restaurant Management Students

Serves 1

1 ripe Karat banana (very soft and sweet)
2 tablespoons freshly squeezed Pohnpeian sugar cane juice
(boil l cup of this into a simple syrup)
3 tablespoons of freshly squeezed coconut milk
½ teaspoon Pohnpeian cinnamon (freshly grated from bark)
¼ cup crushed ice
1/8 cup skim milk (optional)

Place all ingredients into a blender or mixer and whip for 30 seconds.

Freeze for one hour and place in blender or mixer and whip again 30 seconds.

Enjoy as fresh ice cream or sorbet.

A great topic for banana bread or other desserts. Naturally sweet, low fat, fun to eat.

Options: Add to the Karat banana one of the following:

• 1-2 tablespoons sugar cane juice and 3 tablespoons Pohnpei pineapple juice OR
• 3 tablespoons soursop juice (squeezed from fruit) + ½ teaspoon grated cinnamon