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