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Tropical Sherbet

PrintPrint Recipe
  • Yield: 5 cups, approximately
  • Prep Time: 0:10
  • Chill Time: 6 hours

Ingredients

  • 1/2 cup Karo® Light 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

Directions

  1. Blend all ingredients in blender on medium speed until smooth. Pour into a 9 x 5-inch loaf pan.
  2. Freeze 2 to 3 hours or until almost firm.
  3. 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.
  4. Cover; freeze 3 hours or until firm. Remove from freezer 10 to 15 minutes before serving.
  5. 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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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Tropical Sherbet

  • Yield: 5 cups, approximately
  • Prep Time:  10 minutes
  • Chill Time: 6 hours

Ingredients

  • 1/2 cup Karo® Light 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

Directions

  • 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.