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Tropical Sorbet

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
    about 1-1/2 quarts

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.
Nutrition Facts
1/2 cup: 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 31g carbohydrate (28g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch.

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Reviews

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Average Rating:
  • grannygourmet
    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.