Tropical Smoothie Sorbet

I have come to the realization that you can basically make sorbet out of anything. You see it at restaurants serving fancy sounding “palate cleansers” and that sort of thing, but at home it is easy to stick to the basics. I have branched out some, with strawberry lemonade, sparkling wine blackberry, and now this tropical smoothie one. I was planning on making a 2-fruit sorbet, but I could not resist the package at the store: a frozen fruit mixture of strawberries, pineapples, and mangoes! I knew it would be a hit with my husband (and with me). So, I did lots of taste-testing as I went, but came up with a sorbet that tastes just like a smoothie you could get out, but in sorbet form.

Directions for Tropical Smoothie Sorbet

  • 1 pound of mixed fruit (I used strawberries, mangoes, and pineapples)
  • 1 teaspoon lime juice
  • 1/3 cup sugar
  • 1/4 to 1/2 cup orange juice
  • 1 teaspoon rum (optional)

In a food processor (or a blender), puree the fruit, lime juice, sugar, and 1/4 cup orange juice.

As the mixture starts to become smoother, it may get thick (like mine). Add the rum, and then a little more orange juice at a time until it loosens up a bit. (You should not need more than an extra 1/4 cup).

It should be the consistency of a dense smoothie/milkshake

Pour the mixture into a bowl and cover before chilling  for a few hours. When ready to churn, pour it right in. Remember that sorbets usually take less time to churn than ice cream.

Directions for Tropical Smoothie Sorbet without pictures

  • 1 pound of mixed fruit (I used strawberries, mangoes, and pineapples)
  • 1 teaspoon lime juice
  • 1/3 cup sugar
  • 1/4 to 1/2 cup orange juice
  • 1 teaspoon rum (optional)

In a food processor (or a blender), puree the fruit, lime juice, sugar, and 1/4 cup orange juice. As the mixture starts to become smoother, it may get thick (like mine). Add the rum, and then a little more orange juice at a time until it loosens up a bit. (You should not need more than an extra 1/4 cup). Pour the mixture into a bowl and cover before chilling  for a few hours. When ready to churn, pour it right in. Remember that sorbets usually take less time to churn than ice cream.

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