Choose A Fruit Tropical Sherbet

Total Time: 8 hrs Cook Time: 8 hrs

Ingredients

• Servings: 16
• 1 cup sugar or 1 cup sugar substitute, see note
• 1 tablespoon unflavored gelatin
• 2 cups unsweetened pineapple juice or 2 cups unsweetened orange juice
• 2 cups mangoes or 2 cups kiwi fruits or 2 cups red papayas, peeled chopped
• 1 cup buttermilk
• 1 tablespoon finely shredded lime peel or 1 tablespoon lemon peel
• 1/4 cup lime juice or 1/4 cup lemon juice
• 3 drops yellow food coloring (optional) or 3 drops green food coloring (optional) or 3 drops red food coloring (optional) or 3 drops orange food coloring (optional)

Recipe

• 1 note: if using a sugar sub-- use the equivalent of 1 cup of sugar--do not use 1 cup of sub. see directions on your package of sub. amount of gelatin in bhg recipe is 1 envelope and is based on 1 envelope gelatin = 1 tbsp (15 ml).
• 2 in med saucepan combine sugar and unflavored gelatin. stir in pineapple juice. then cook and stir until sugar [or sub] and gelatin is dissolved. remove from heat.
• 3 place chopped fruit in blender and cover. process until pureed.
• 4 in large bowl mix puree and gelatin mix, buttermilk, lime peel and lime juice [or lemon if using]. add the food color to tint if you are using it. green for kiwi, yellow for mango and so on. cover this and chill 4 hours.
• 5 freeze in a 4 to 5 qt ice cream freezer according to manufacturer's directions for that freezer. ripen for 4 hours if desired. note: this is not essential but improves texture and prevents rapid melting.
• 6 if desired garnish dish with chopped fruit when serving.
• 7 if you are using a freezer:.
• 8 prepare to cover and chill 4 hours then transfer to a 2 qt rectangular baking dish or freezer container. cover and freeze for 4 1/2 hours to 5 hours or until almost firm. then break into small chunks and transfer to a large chilled bowl. beat with electric mixer on med speed about 2 minutes or until smooth but not melted. return to dish and cover. freeze for about 4 more hours or until set firm.
• 9 please note this method will not yield the same texture as the ice cream freezer method.
• 10 servings based on 1/2 cup time is for the freezer method not the ice cream freezer method.