VeganDairy-freeVegetarian Sorbet
Tropical Fruit Sorbet
Frozen pineapple, papaya and mango covered in apple juice. Two ingredients, no added sugar, and no cooking.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 225 g | 1½ cups | frozen tropical fruit blend (pineapple, papaya, mango), about 1½ to 1¾ cups | |
| 120 ml | ½ cup | apple juice, enough to reach the fill line (½ to ¾ cup) | |
| Mix-ins | |||
| 0.5 ml | ⅛ tsp | coconut extract, optional | |
Ingredients
Mix-ins
Method
- Pack the frozen fruit into a pint and pour in apple juice up to the fill line, making sure the fruit is covered.
- Freeze for at least 24 hours.
- Press: SORBET Spin the frozen pint.
- Press: RE-SPIN It can look crumbly after the first spin. Add a tablespoon or two of juice or water and re-spin until smooth.
Powdery or crumbly? Add a tablespoon or two of the recipe's liquid and Re-spin. Why it happens ›
Nutrition per serving estimated
- Calories
- 48 kcal
- Fat
- 0.3 g
- of which saturates
- 0.1 g
- Carbohydrate
- 12 g
- of which sugars
- 11 g
- Fibre
- 1 g
- Protein
- 0.5 g
- Sodium
- 0 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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