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Mother’s Banana Sherbet

Here’s a cool, creamy treat that’s such a favorite with my family, I usually triple the recipe. —Kathy Barton, Homer, Michigan
  • Total Time
    Prep: 15 min. Process: 20 min. + freezing
  • Makes
    2-1/2 cups


  • 1 cup water
  • 2/3 cup sugar
  • 1/3 cup reduced-fat evaporated milk
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 1 medium banana, cut into chunks


  • In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; set aside to cool.
  • Place the evaporated milk, orange juice, lemon juice and banana in a blender. Add the sugar syrup; cover and process until smooth.
  • Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container, allowing headspace for expansion. Freeze for 4 hours or until firm before serving.
Nutrition Facts
1/2 cup: 149 calories, 0 fat (0 saturated fat), 1mg cholesterol, 19mg sodium, 36g carbohydrate (33g sugars, 1g fiber), 2g protein.

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