Sherbet Cocktail with Four Fruits (Sorbet Cocktail Avec Quatre Fruits)
Published December 28, 1982
- Total Time
- 15 minutes, plus freezing
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Ingredients
1 very ripe pineapple, about 4 ¼ pounds
2 very ripe bananas, about ¾ pound
¾ cup lemon juice
3 cups orange juice
4 cups confectioners' sugar, unsifted
1 cup water
3 tablespoons grenadine syrup
Nutritional analysis per serving (12 servings)
65 grams carbs; 255 calories; 2 grams fiber; 4 milligrams sodium; 1 gram protein; 58 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off and discard top of pineapple and trim and cut off skin. Cut into quarters and cut away core. Cut tender flesh into inch pieces. There should be about 5 cups.
- Step 2
Peel bananas and cut into inch lengths. There should be about 2 cups.
- Step 3
Put pineapple and banana pieces into container of food processor or blender and blend thoroughly. Add lemon and orange juices and confectioners' sugar and blend. This may have to be done in 2 steps. Add water and grenadine.
- Step 4
Let mixture cool. Freeze in hand-cranked or electric ice cream freezer, using manufacturer's instructions. This may have to be done in two steps, depending on volume of the ice cream maker.
Private Notes