Tuesday, June 1, 2010

Banana Sherbet

I made this for our Memorial Day BBQ. I quadrupled the recipe to fill my ice cream maker. Sherbet isn't as thick as ice cream so it won't set up as well in the ice cream maker, it needs to be in the freezer for a bit as well. I didn't realize this so we served it in milkshake consistency. It was better a few hours later. As with most banana desserts, the riper the banana the better.


  • 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.
  • Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm before serving. Yield: 2-1/2 cups.

1 comment:

Kristy said...

K - so this looks DELICIOUS! I'm going to try it with almond milk and see if it works...I'll let you know!