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Jungle Sherbet

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"I miss jungle fruit sherbet at Baskin-Robbins®, so this is my homemade version."
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Ingredients

2 h 30 m servings 85 cals
Original recipe yields 16 servings (2 quarts)

Directions

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  • Prep

  • Ready In

  1. Mix mango nectar, crushed pineapple, peaches, sugar, and heavy cream together in a large bowl.
  2. Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.

Nutrition Facts


Per Serving: 85 calories; 1.5 g fat; 18.9 g carbohydrates; 0.3 g protein; 5 mg cholesterol; 3 mg sodium. Full nutrition

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