Now that it's May, it is officially ice cream season! And sorbet, frozen yogurt, and sherbet. Since I'm yearning to be back at the beach, tropical fruit sorbet seemed like a great option for this batch - plus, it's slightly healthier than ice cream, it's full of fruit, and there are not egg yolks (which means Caroline can also partake). Win - win - win.
I pretty much used David Lebovitz's version as a jumping board, and made my own tweaks and additions. Most notably, my grocery store doesn't carry passion fruit juice, so I just substituted with more orange juice. This was a really simple recipe: just throw everything in the blender, chill, and freeze. This was a fun recipe to make with Caroline (I find myself saying this more and more), and it was even more fun to eat! A taste of the tropics - who wouldn't want that?
Tropical Fruit Sorbet
greatly adapted from David Lebovitz, The Perfect Scoop
makes about 1 quart
- 2 ripe bananas, peeled
- 1/2 pineapple, peeled and cored
- 1 mango, peeled and cored
- 1 cup orange juice
- 2/3 cup sugar
- 2 Tbs coconut rum
- juice of half a lime
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.