Tropical Sorbet
After I posted the recipe for my Caribbean Sunrise Smoothies yesterday, I was literally tipping back the glass to gulp the whole thing down when I caught a glimpse of my Cuisinart Ice Cream maker on the top shelf of my pantry. The clouds parted, and the angels descended to earth and shone a halo of light around the Cuisinart as if to say, “Halt, mortal! You know not what you do!”
So I mixed up another batch of smoothies without the ice and gave it a spin in the ice cream freezer.
And I saw that it was very good.
As I’ve discussed before, there’s a very practical reason for adding a smidge of alcohol to your frozen non-dairy treats. Namely, it keeps it from freezing hard as a rock. So I highly recommend adding the optional rum unless you plan to serve it straight out of the ice cream maker.
- 2 oz. frozen whole strawberries (about 5)
- 2 oz. frozen mango chunks (about 5 medium chunks)
- ½ banana
- 1 cup cold pineapple juice
- 2 tablespoons cream of coconut
- 1 tablespoon honey
- Pinch of kosher salt
- 1-2 oz. light or coconut rum (optional)
- Add all the ingredients to your blender, then mix on high until smooth.
- Transfer the mixture to your ice cream freezer and allow it to freeze until the mixture reaches the consistency of soft-serve ice cream (about 20-25 minutes).
- Transfer to an air-tight container and store in the freezer.