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Tropical Sherbet

Photo: John Autry; Styling: Cindy Barr
Total time 2 hrs, 55 mins
Yield 6 servings (serving size: about 1/2 cup)
Try this in a cocktail glass with a shot of chilled dark rum spooned over the top.

Ingredients

  • 2/3 cup sugar
  • 2/3 cup water
  • 3 cups cubed pineapple
  • 1 cup cubed papaya
  • 3/4 cup coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon light-colored corn syrup
  • 1/8 teaspoon salt

Nutrition Information

  • calories 204
  • fat 6.2 g
  • satfat 5.4 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 39.4 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 57 mg
  • calcium 22 mg

How to Make It

  1. Combine sugar and 2/3 cup water in a microwave-safe dish; microwave at HIGH for 4 minutes. Stir until sugar dissolves; cool completely. Combine syrup, pineapple, and remaining ingredients in a blender; process until smooth. Strain mixture though a fine sieve over a bowl; discard solids. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.