Mother's Banana Sherbet Recipe
Mother's Banana Sherbet Recipe photo by Taste of Home
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Mother's Banana Sherbet Recipe

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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:5 servings
TOTAL TIME: Prep: 15 min. Process: 20 min. + freezing
MAKES: 5 servings


  • 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

Nutritional Facts

1/2 cup: 149 calories, 0 fat (0 saturated fat), 1mg cholesterol, 19mg sodium, 36g carbohydrate (33g sugars, 1g fiber), 2g protein.


  1. In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; set aside to cool.
  2. Place the evaporated milk, orange juice, lemon juice and banana in a blender. Add the sugar syrup; cover and process until smooth.
  3. 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. Yield: 2-1/2 cups.
Originally published as Mother's Banana Sherbet in Healthy Cooking June/July 2010, p27

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brkornhaus User ID: 118422 173345
Reviewed Jun. 19, 2010

"This was so good and easy I've already made it twice. A single recipe doesn't make much, so I doubled it the second time."

katejudy311 User ID: 3820802 106123
Reviewed Jun. 13, 2010

"This was really good. It made enough for my small family to eat. I used two bananas because I thought the orange juice would overpower the flavor of the banana. It did not, it was the perfect compliment to the flavor. I will make this again, it was so easy. Thanks for a good recipe."

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