Beat the heat with sorbet, a cool and creamy treat for the dog days of summer.
Prep time:10 minutes
Total time:Overnight plus 8 hours
Yield:Serves 4 to 6
Tropical Fruit Sorbet
1 can full fat coconut milk
2 Valencia oranges, juiced
1 small lime, zested and juiced
1 tbs. orange liquor, Triple Sec
1 cup frozen mango
1 cup frozen pineapple
Place can of coconut milk in fridge overnight to thicken.
Empty can into blender with orange juice, lime zest and juice, and Triple Sec. Blend until ingredients are well mixed, about 1 minute. Add frozen mango and pineapple, blend until a thick pulpy liquid forms, about 2 minutes.
Set freezer to high. Pour liquid into bowl and cover with plastic wrap. Freeze until contents are hard on the outside and slushy in the middle, about 3 hours, beat until smooth. Cover and return to freezer until firm, but not rock hard, about 6 hours. Scoop and serve.