TROPICAL SORBET
A yummy mix of fruits including star fruit that will blow your mind!
Provided by Angel_1988
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h20m
Yield 4
Number Of Ingredients 9
Steps:
- Scoop flesh of the dragon fruit into a blender using a tablespoon. Scoop seeds of horned melon and passion fruit into a blender. Add sugar, strawberries, starfruit, honey, lime juice, and raspberry-flavored drink mix; pulse until smooth.
- Pour fruit mixture into dessert bowls. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 250 calories, Carbohydrate 64.4 g, Fat 0.4 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 30.4 mg, Sugar 58.4 g
KITCHENAID ICE CREAM MAKER & TROPICAL FRUIT SORBET RECIPE
A homemade sorbet jammed with tropical flavors, made with the KitchenAid Stand Mixer Ice Cream Maker attachement
Provided by Julie Elsdon-Height
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 4
Steps:
- Chop first 2 ingredients
- Blend ingredients
- Add mixture to Ice Cream Maker attachment bowl
- Turn Stand Mixer to STIR and leave for 20 mins
- Transfer sorbet to plastic container, seal lid and put into freezer for 2 hours
- Remove from freezer, serve portions and garnish
POACHED TROPICAL FRUIT OVER SORBET
The black peppercorns give this cool dessert a little kick.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Combine pineapple juice, sugar, 1 cup water, and peppercorns in a small saucepan. Set over high heat, and bring to a boil. Reduce heat to a simmer, and cook until flavorful, about 30 minutes. Remove pan from heat, and pass liquid through a sieve set over a heatproof bowl. Discard solids.
- Have ready an ice bath. Add the pineapple, mango, and kiwi to the poaching liquid, and let stand 15 minutes. Set the bowl into the ice bath; chill, stirring occasionally.
- When ready to serve, divide sorbet, chilled fruit, and remaining poaching liquid among 4 dessert plates.
TROPICAL-SORBET-AND-MERINGUE STACK CAKE
This colorful frosty dessert calls for layers of homemade meringue and store-bought tropical fruit sorbet. On top is frozen whipped cream-a cool cloud that instantly melts in your mouth.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes
Time 6h45m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F, with racks in upper and lower thirds. Stir together sugar and cornstarch. In the bowl of a mixer fitted with the whisk attachment, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 8 to 10 minutes.
- Draw two 5-by-10-inch rectangles on a sheet of parchment, spaced at least 2 inches apart. Turn parchment upside-down on a baking sheet and adhere corners with masking tape or tiny dollops of meringue. Repeat with another sheet of parchment and baking sheet, so you have 4 rectangles total. Divide meringue evenly among rectangles; spread to edges with an offset spatula.
- Bake until meringues are crisp and dry on outsides, but not developing any color, about 1 hour. Turn oven off (do not open door); let cool and continue drying in oven at least 2 hours and up to 1 day.
- Temper sorbets in refrigerator until softened but not melting, about 15 minutes. Transfer one meringue layer to a freezer-safe plate or tray. Gently spread one pint of sorbet evenly to edges of meringue. Repeat with remaining meringue and sorbet layers, topping with last meringue layer. Freeze until firm, at least 3 hours or, wrapped in plastic, up to 2 days.
- Beat cream to soft peaks on medium-high speed. Spread over top of cake; sprinkle with berries, coconut, and seeds. Slice and serve immediately, or cover with plastic wrap and return to freezer until ready to serve, up to 4 hours.
FROZEN FRUIT SORBET
From a recent issue of Woman's Day magazine, an almost guilt-free dessert that is so simple to make. Choose your favorite flavor combo or make up your own. Note: prep time does not include freezing time.
Provided by SusieQusie
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours.
- Process fruit, water and lemon juice in a food processor until smooth.
- Serve immediately or freeze for up to 2 weeks.
Nutrition Facts : Calories 310.6, Fat 2, SaturatedFat 0.8, Cholesterol 0.1, Sodium 5.7, Carbohydrate 77.5, Fiber 8.9, Sugar 49.8, Protein 3.8
TROPICAL FRUIT FANTASY
Categories Dairy Fruit Ginger Dessert No-Cook Vegetarian Frozen Dessert Blueberry Coconut Mango Papaya Pineapple Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine gingersnap cookie crumbs, brown sugar, and ginger in large bowl. Stir in melted butter. Press over bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Freeze until firm, about 20 minutes.
- Spread mango sorbet in crust; freeze until firm, until 20 minutes. Spread lime sorbet over mango sorbet. Freeze until firm, about 30 minutes.(Can be prepared one day ahead. Cover and keep frozen.)
- Mix fruit in medium bowl. Remove pan sides from dessert. Place dessert on platter. Spoon fruit atop lime sorbet. Sprinkle with coconut and serve.
TROPICAL FRUIT COMPOTE WITH MANGO SORBET
Categories Dessert Low Fat Quick & Easy Frozen Dessert Lime Kiwi Mango Pineapple White Wine Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
- Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
- Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.
TROPICAL FRUIT SORBET
Make and share this Tropical Fruit Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Cut the bananas and pineapples into small chunks.
- Puree the fruit in a blender along with the tangerine juice, passion fruit juice or pulp, sugar, rum, and lime juice until very smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Nutrition Facts : Calories 1254.2, Fat 1.3, SaturatedFat 0.3, Sodium 9.2, Carbohydrate 313.6, Fiber 12.5, Sugar 273.1, Protein 5
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