Photo: John Autry; Styling: Cindy Barr
Total Time
2 Hours 55 Mins
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.

How to Make It

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.

Ratings & Reviews

brendaprowse's Review

February 27, 2011
My good friends invited me to dinner and I offered to bring dessert. They make a delicious potent chile so I thought this sherbet would be a cool sweet welcome end to the meal. It was! We topped it with Kahlua-dark rum would be better. It has a cheery bright yellow orange color and exotic tropical perfume.

jdtfoodie's Review

April 09, 2012
I don't know what else you would want from a "tropical sherbet". It was light and refreshing, the perfect consistency, and easy to make. Had enough ingredients left over for 2 batches - YAY!

cindi818's Review

June 10, 2011
Absolutely delicious. Straining the fruit mixture takes a little effort, but the results are worth it--a smooth, creamy, refreshing sherbet that tastes exactly like summer.