• 3/4 cup sugar
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice
• Zest of 1 orange , removed with a vegetable peeler and julienned
• Zest of 1 lime , removed with a vegetable peeler and julienned
• 5 firm-ripe bananas , peeled and cut into 1/4-inch-thick slices
• 2 pints coconut sorbet
• 1/2 pint blackberries , for garnish
• Mint sprigs, for garnish

In a heavy-bottom saucepan, bring sugar, orange juice, and lime juice to a boil. Continue to boil 6 to 7 minutes, until sugar has lightly caramelized and syrup is light golden brown in color.

Meanwhile, in a small pot of boiling water, blanch orange and lime zests separately, 2 minutes each. Drain and transfer zests to a large bowl. Add bananas and toss gently to combine. Pour syrup over banana mixture. Let cool, cover, and refrigerate at least 3 hours, or up to 24 hours.

To serve, place a 1/2-cup scoop of sorbet into each serving bowl and top with banana mixture. Garnish with blackberries and a sprig of mint.