See more
Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Tropical Sherbet

Try this in a cocktail glass with a shot of chilled dark rum spooned over the top.

Cooking Light MARCH 2011

  • Yield: 6 servings (serving size: about 1/2 cup)
  • Total: 2 Hours, 55 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 6.2g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 39.4g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 57mg
  • Calcium: 22mg

Go to Full Version of

Tropical Sherbet Recipe