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Strawberry-Banana Sherbet

Sherbet is lighter than ice cream and richer than sorbet. It's made from a frozen mix of sweetened fruit juice and water that's often fortified with milk, cream, egg whites, syrup, or gelatin to impart a smooth, soft consistency.

  • Servings: 8
Strawberry-Banana Sherbet

Source: Martha Stewart Living, June 2000


  • 4 cups (2 pints) strawberries, stemmed
  • 4 medium, very ripe bananas, peeled
  • 1/2 cup sugar
  • 1 cup (about 4 oranges) fresh orange juice
  • 3 tablespoons freshly squeezed lemon juice (about 1 1/2 lemons)
  • 2 cups whole milk


  1. Place strawberries in a large bowl. Using a potato masher, mash strawberries, and set aside.

  2. Place bananas and sugar in a medium bowl. Using the potato masher, mash until smooth.

  3. Add banana mixture to strawberries, and mix well. Stir in orange juice, lemon juice, and milk. Divide the mixture among four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9-by-13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours.

Reviews (2)

  • Kathy Hancock 14 Jun, 2014

    This makes a very large amount of frozen product. If you want you can freeze it in 3 oz. paper or plastic Dixie cups with a plastic spoon or paper Popsicle stick instead of in an ice tray. It is very flavorful and health-wise. I substitute a calorie free sugar substitute for the sugar so it is perfect for dieting, additionally.

  • wulspnr 7 Jul, 2009

    This is one of my favorite recipes. My family and friends love it, so simple yet so good. I had lost the recipe and wanted to make it. thanks.

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