We are ice cream people. Like run to the store just for ice cream type of folks.
I haven’t been eating much the past few months, but I was curious how hard sorbet
might be to make at home. I like the fact that I can use quite a few different types of
fruits, and only three ingredients is hard to beat!
I put this together this morning, and by mid afternoon my hungry crew was ready
for their afternoon snack. I love fruit any time, but especially in the summer and
for desserts. There is something so perfect about a little cup of sorbet to round
out a meal or just because (my personal favorite!)
This is a super easy recipe, you won’t have to worry about making any mistakes on
this one, and if you have a blender and freezer you are in business. Here is what I
used to make my Pineapple Sorbet…
Pineapple Sorbet Recipe
In a blender or food processor combine the following and puree:
- One 20 ounce can of pineapple with juice
- 1 1/4 cups of Splenda or granulated sugar
- Splash of Key Lime juice or lemon juice
Once the ingredients are well pureed, pour the mixture into a freezer-safe container and cover,
allowing it to freeze for a couple of hours. Check to see if the sorbet is firm around the edges, but
not completely set in the center. If it is, remove it from the container and blend again, this time
pouring it into serving bowls or cups, cover and freeze again until ready to eat. I like to take it
out of the freezer a few minutes before I serve it, this gives it a chance to thaw out enough to
devour but not too much. This mixture would make excellent frozen fruit pops too.
Some of my favorite dessert recipes below that we have made & shared:
Easy Peanut Butter Frozen Pie recipe click HERE
Pumpkin Cookie recipe click HERE
Cinnamon Roll Bread recipe click HERE
Have a blessed & wonderful day friends, love you SO!
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