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Tropical Sorbet

Tropical Sorbet


3/4 cup sweetened passion fruit juice (if unsweetened, add about ½ cup sugar)

1 medium ripe bananas, peeled

2 kiwi peeled

1/2 pineapple, peeled and cored (about 2 cups)
3/4 cup orange-mango juice (or substitute equal parts plain orange juice and mango juice)

2 teaspoons lime juice

1 teaspoon lime zest
4 teaspoons dark rum


To make tropical sorbet, strain passion fruit juice to remove seeds, if any, and set aside.  Cut bananas, kiwis and pineapple into small pieces and place in a blender.  Add orange-mango juice, passion fruit juice, lime juice, lime zest and rum.  Puree until very smooth. Cover and place in refrigerator to fully chill. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over sorbet (to prevent ice crystals) and freeze until firm, at least 4 hours.  To serve, scoop into a martini glass or other dish and top with passion fruit seeds for extra flavor.(Glasses may be filled ahead of time and kept frozen)

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