Tropical Sorbet Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min. + freezing
MAKES: 12 servings

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

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.

Directions

  1. In a heat-proof bowl, dissolve sugar in boiling water; cool completely. Stir in the remaining ingredients. Chill for several hours.
  2. 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.
Originally published as Tropical Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p220

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.

Reviews for Tropical Sorbet

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MY REVIEW
Reviewed Oct. 20, 2010

"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."

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