Pat Allan-Smith’s Sherbet

4 or 5 oranges juiced and as much pulp as
possible (or 1 can frozen orange juice concentrate,
thawed)
4 or 5 lemons juiced and as much pulp as
possible (or 1 can frozen lemonade
concentrate, thawed)
4 – 6 very ripe bananas (can be previously
frozen)
2 cups sugar
4 cups water
Mix juices and bananas until fairly smooth. Continue to mix while adding sugar. Add water last. Freeze in metal pans (very important pans are metal) until quite firm. Once frozen, scrape out of pans and back
into mixer. Whip until smooth. Re-freeze in freezer containers. Preparation time varies depending on
ingredients used and freezer temperatures.
Note: Bananas can be replaced with local sweet fruits
like plums or peaches.
Makes approximately 6 – 8 cups of sherbet