Homemade Tropical Sorbet
Homemade Tropical Sorbet
Ingredients
- 2 cups pineapple, chopped, frozen
- 2 cups mango, chopped, frozen
- 2 cups papaya, chopped, frozen
- 1 tablespoon water, or as needed, optional
Instructions
- 1
Prepare the fruit by carefully peeling and chopping the pineapple, mango, and papaya into approximately 1-inch pieces. Ensure all seeds are removed from the papaya and mango.
⏱️ 15 min
- 2
Distribute the chopped pineapple, mango, and papaya pieces onto separate baking sheets lined with parchment paper, ensuring they are in a single layer to prevent sticking. Place the baking sheets in the freezer and freeze for at least 4 hours, or until the fruit is completely solid. For best results, freeze overnight.
⏱️ 5 min
- 3
Once the fruit is thoroughly frozen, transfer all the frozen fruit pieces into a high-speed blender or a robust food processor.
⏱️ 1 min
- 4
Add 1 tablespoon of water to the blender. This is optional and can be adjusted based on your blender's power and desired consistency. Start with a small amount and add more only if the mixture is too thick to blend.
⏱️ 1 min
- 5
Blend the frozen fruit and water on high speed, using the tamper if your blender has one, to push the fruit down towards the blades. Continue blending until a smooth, creamy, and uniform sorbet-like consistency is achieved. This may take several minutes, and you might need to stop and scrape down the sides of the blender occasionally.
⏱️ 3 min
- 6
Immediately scoop the freshly made sorbet into individual serving bowls. Garnish with fresh fruit if desired, and serve at once for the best texture and flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tropical Sorbet
- 2 cups pineapple, chopped, frozen
- 2 cups mango, chopped, frozen
- 2 cups papaya, chopped, frozen
- 1 tablespoon water, or as needed, optional
Instructions
- 1
Prepare the fruit by carefully peeling and chopping the pineapple, mango, and papaya into approximately 1-inch pieces. Ensure all seeds are removed from the papaya and mango.
⏱️ 15 min - 2
Distribute the chopped pineapple, mango, and papaya pieces onto separate baking sheets lined with parchment paper, ensuring they are in a single layer to prevent sticking. Place the baking sheets in the freezer and freeze for at least 4 hours, or until the fruit is completely solid. For best results, freeze overnight.
⏱️ 5 min - 3
Once the fruit is thoroughly frozen, transfer all the frozen fruit pieces into a high-speed blender or a robust food processor.
⏱️ 1 min - 4
Add 1 tablespoon of water to the blender. This is optional and can be adjusted based on your blender's power and desired consistency. Start with a small amount and add more only if the mixture is too thick to blend.
⏱️ 1 min - 5
Blend the frozen fruit and water on high speed, using the tamper if your blender has one, to push the fruit down towards the blades. Continue blending until a smooth, creamy, and uniform sorbet-like consistency is achieved. This may take several minutes, and you might need to stop and scrape down the sides of the blender occasionally.
⏱️ 3 min - 6
Immediately scoop the freshly made sorbet into individual serving bowls. Garnish with fresh fruit if desired, and serve at once for the best texture and flavor.
⏱️ 1 min