Banana Sherbet
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Banana Sherbet

Yield: 7 1/2 quarts



  1. Select full, ripe bananas, well flecked with brown spots.
  2. Remove peelings and outside fibrous portion.
  3. Press bananas through a coarse sieve.
  4. Combine ingredients in order given.
  5. Let stand in cold plate 1/2 hour before freezing.
  6. Freeze with a 1:6 salt-ice mixture.
  7. If 1/3 cup lemon juice is added to ingredients given above and orange juice is increased to 5 cups and sugar to 7 1/2 cups (3 3/4 pounds) another very excellent sherbet results.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Dessert

Measure: avoirdupois

Ingredient: banana pulp, sugar, evaporated milk, orange juice, salt

Equipment: measuring cups, measuring spoons, sieve, refrigerator

See Also