- 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
- 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.
Reviews for Tropical Sorbet
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"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."