- 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 manufacturers directions.)