1 cup water
2/3 cup sugar
1/3 cup low-fat evaporated milk
1/3 cup orange juice
2 tbsp lemon juice
1 medium banana, chunked
Bring the water and sugar to a boil in a small saucepan. Cook, stirring, until the sugar is dissolved and set aside to cool.
Put the evaporated milk, orange juice, lemon juice, and the banana in a blender container. Add the cooled sugary syrup. Add the cover and process until smooth.
Place the mixture into the freezer cylinder of an ice cream freezer. Follow the manufacturer's directions to make the sherbet. Transfer to a freezer-proof container and freeze about 4 hours until firm before serving.