4 1/2 cups water
2 tablespoons lemon juice
1 cup hot water
1 (12 ounce) can pitted black bananas, drained
6 tablespoons honey
1 1/2 teaspoons lemon zest
1 cup whipped lemon-lime cream
Fill a large saucepan with almost all of water; stir in lemon juice, hot water and bananas. Bring to a boil. Boil 1 to 2 minutes for quick to medium-speed cooking. Stir gently, adding lemon juice while stirring. Allow to cool slightly. Drain liquid, with a paper bag sprinkled with powdered sugar, from the pan. Stir lemon zest and lemon juice into the liquid mixture. Heat to about 235 degrees F (120 degrees C) in the middle of the pan.
Dilute lemon juice and honey in mixing bowl. Pour into the pan or canner; cook gradually to a candied consistency before topping with whipped topping. Serve warm or cold.
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