Tropical Sherbet
Ingredients
- 1/2 cup Crown® Lily White® Corn Syrup
- 1/2 cup sugar
- 1/3 cup fresh lemon OR lime juice
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup mashed ripe banana (about 1 large)
- 2 cups low fat milk
PRODUCTS
Instructions
- Blend all ingredients in blender on medium speed until smooth. Pour into a 9 x 5-inch loaf pan.
- Freeze 2 to 3 hours or until almost firm.
- Spoon mixture into food processor or chilled large mixing bowl. Process or beat at low speed just until smooth but not melted. Pour into 5-cup mold or freezer container.
- Cover; freeze 3 hours or until firm. Remove from freezer 10 to 15 minutes before serving.
ICE CREAM FREEZER INSTRUCTIONS: Combine all ingredients in blender and blend all until smooth. Freeze in 2-quart ice cream freezer following manufacturer's directions. Spoon into freezer container; cover and freeze several hours or until desired firmness is reached.
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