| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
6 |
servings |
INGREDIENTS
| 4 |
c |
Strawberries – (2 pints); stemmed |
| 4 |
md |
Ripe bananas |
| 1/2 |
c |
Sugar |
| 1 |
c |
Freshly-squeezed orange juice |
| 3 |
tb |
Freshly-squeezed lemon juice |
| 2 |
c |
Whole milk |
INSTRUCTIONS
Place strawberries in a large bowl. Using a potato masher, mash the
strawberries, and set aside. Place the peeled bananas and sugar in a medium
bowl. Using the potato masher, mash until smooth. Add banana mixture to the
strawberries, and mix well. Stir in the orange juice, lemon juice, and
milk. Divide the mixture between 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. Serves 6 to 8.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 114 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g
Protein; 20g Carbohydrate; 11mg Cholesterol; 40mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other
Carbohydrates
Recipe by: Recipe from Martha Kostyra, Martha Stewart's mother
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