Tropical Fruit Sorbet

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

Cut the banana, pineapple, and mango into small chunks.  Add to the blender, along with the orange juice, sugar, rum, and lime juice.  Puree until very smooth.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.