Sunday, June 6, 2010

Pineapple-Mango Sorbet

Do you ever go out  of your way to buy extra ingredients, for that ' illusive' special recipe that you are going to come up with?  If your anything like me, sometimes the best laid plans go astray.  So was the case one more time, as my forgotten pineapple and mangoes sat  forgotten on my kitchen counter, begging for me to do something before it was too late. Panic sets in; because you know full well, that you can't possibly consume all that fruit overnight.  So I scrambled for a quick, no fuss recipe that required absolutely no stove or oven use; but yet, would preserve all the freshness of the fruit.  With the nice warm weather, sorbet came to mind. Why not, after so many years, attempt  reviving  my sorbet making skills; as if, you really need any?  The recipe is super easy, and full of luscious fruit flavours that burst through with each spoonful. Give it a try for a nice no fat alternative to ice cream!

1 pineapple chopped in cubes
3 mangoes chopped
1/4 cup honey
1/4 cup light corn syrup
1 to 2 tablespoon fruit sugar ( to taste if using)
juice of 1/2 lemon
2 to 3 tablespoons Triple Sec (optional)

Simply add all the ingredients to a food processor and blend until smooth.  Transfer to a 9 inch baking pan and freeze for about 2 hours.  Once the fruit blend is firm; return to the food processor and blend until a smooth consistency.  Transfer into an airtight container and freeze.  Makes about 6 cups.

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