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Strawberry Banana Sorbet

  • Beginner
  • 12 servings
  • 6 hr 10 min
Baking Success Or Baking Mess


1 pint fresh strawberries, hulled
1 medium banana, cut into chunks
1 cup Crown® Lily White® Corn Syrup
1 cup orange juice
1/4 cup sugar
2 tablespoons lemon juice


Blend strawberries and banana in blender or food processor until almost smooth. Add remaining ingredients; cover and blend until smooth.

Pour into an 8-1/2 x 4-1/2-inch loaf pan. Cover.

Freeze overnight or until firm. (Or, freeze in ice cream machine according to manufacturer’s directions.)

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