Banana Sherbet
2 cups mashed ripe bananas (5 to 6 bananas)
6 tbsp. lemon Juice
1/2 cup sugar
1/4 cup white corn syrup
1/8 tsp. salt
1 egg white
2 cups milk
Mix bananas thoroughly with lemon juice. Add sugar, corn syrup and salt. Beat egg white until stiff enough to form peaks. Fold into banana mixture. Add milk slowly, stirring constantly. Turn into freezing trays and freeze with indicator at coldest setting. Stir when freezing begins and again just before mixture becomes firm.
