Tropical Sundae: Mango Sorbet, Pineapple Sorbet and Coconut Gelato

I SCREAM!  YOU SCREAM! WE ALL SCREAM FOR ICE-CREAM!!!

One of my favorite appliances is my ice-cream-maker.  I know not everyone has this at home, but basic models are about $40 and can do so much.  The difference between homemade ice-cream and manufactured ice-cream is enormous in terms of flavor and nutrition.  I feel so much better feeding my kids treats that I know are made from whole, quality ingredients.  This trio of tropical recipes are absolutely divine.

 

Mango Sorbet

3 c mango puree (about 3-4 mangoes)
1/2 c simple syrup (recipe follows)
zest of 1 lime
juice of 1/2 lime

1.  Combine all ingredients well. Refrigerate for 1 hour, until chilled.

2.  Follow manufacturer’s directions on your ice-cream maker. If you want a firmer texture freeze for about 30 minutes before serving. Enjoy!

Pineapple Sorbet

1 pineapple, pureed
1 c simple syrup made with turbinado sugar (Sugar in the Raw)
juice of 1/2 lemon
splash of rum (adult only option)

1.  Combine all ingredients well. Refrigerate for 1 hour, until chilled.

2.  Follow manufacturer’s directions on your ice-cream maker. If adding rum, add it during the last five minutes of churning, so sorbet has a chance to set up. If you want a firmer texture, freeze for about 30 minutes before serving.  Enjoy!

Coconut Gelato

2 cans coconut milk
1 c simple syrup
2 c whole milk
juice of 1/2 lime
1/2 c grated coconut (toasting is optional)

1.  Combine the first four ingredients and stir well. Make sure the different liquids are thoroughly combined for even results. Refrigerate mixture for about 1 hour, until chilled.

2.  Follow manufacturer’s directions for your ice-cream maker. During the last 5 minutes, add grated coconut. This recipe will probably need to set up for about 30 minutes in the freezer, but it’s so worth it. Enjoy!

Simple Syrup

To make a simple syrup, combine equal parts sugar and water in a saucepan. Bring to a boil, then turn down the heat.  Simmer until sugar is dissolved.  Be sure to wait until syrup has cooled before adding it to recipes. This is nice to have on hand for cocktails, iced-tea or coffee, so you don’t have to keep stirring and stirring any added sugar.