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