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Tropical Sorbet Recipe

Every summer when I was young, Mother would serve her special sorbet. The recipe has been in the family for generations. —Charlene Jackson, Jackson, Mississippi

This recipe is:

Diabetic Friendly

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Tropical Sorbet Recipe

Prep: 20 min. + chilling Process: 20 min. + freezing

Yield: 12 Servings

20 20 40

Ingredients

1 cup sugar
1 cup boiling water
1-1/2 cups orange juice
1-1/2 cups mashed ripe bananas (about 3 medium)
2/3 cup lemon juice
1 can (8 ounces) crushed pineapple, undrained

Directions

In a heat-proof bowl, dissolve sugar in boiling water; cool completely. Stir in the remaining ingredients. Chill for several hours.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. Yield: about 1-1/2 quarts.

Nutritional Facts 1/2 cup equals 122 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 31 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Tropical Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p220

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Tropical Sorbet

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(1-1) of 1 reviews

Reviewed on Oct. 20, 2010 by grannygourmet

This sorbet got a mixed review from the three of us, so I am going with the majority. My son and I thought it was very tasty and refreshing. My husband who is not a fan of lemon, thought it was a little too tart. I may use a little less next time to pacify him, but I think the recipe is good as is.