If you like bananas, this bananarific sorbet is for you. Sweet and cold, this frozen cream dessert makes a delicious summertime treat.

Heat the water and sugar in a large saucepan over medium-high heat. Whisk to dissolve the sugar.
Boil until slightly thickened and reduced to 2 1/4 cups, about 15 minutes.
While the sugar and water are reducing to a syrup, peel the bananas. Using a slotted spoon, smash to a rough-textured consistency in a stainless-steel bowl (you should have 3 cups).
Pour the boiling syrup over the mashed bananas. Cool in a bowl of ice-water and ice cubes to a temperature of 40 degrees to 45 degrees, about 15 minutes.
When cold, add the lemon juice. Freeze in an ice-cream maker following manufacturer's instructions.
Transfer the semi- frozen sorbet to a plastic container, securely cover, then place in the freezer for several hours before serving. Serve within 3 days.