Best Tropical Sorbet Recipes

TROPICAL WATERMELON SORBET

Steps:

• In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
• Spoon into glasses or small bowls and serve.

TROPICAL SORBET AND ICE CREAM PARFAITS

Steps:

• Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
• Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.

TROPICAL FRUIT COMPOTE WITH MANGO SORBET

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-SORBET-AND-MERINGUE STACK CAKE

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.

TROPICAL SORBET

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.

TROPICAL SORBET TERRINE

Steps:

• Preheat oven to 350. Line a 6-cup (8 1/2 by 4 1/2 inches) loaf pan with a long strip of plastic wrap, leaving a 2-inch overhang on long sides; set aside.
• Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool completely.
• Sprinkle 1/2 cup toasted coconut in prepared pan. Dollop coconut sorbet on top, and spread evenly; sprinkle with cup toasted coconut. Repeat with raspberry sorbet and remaining cup toasted coconut, then mango sorbet. Fold plastic overhang over sorbet, and freeze until firm, at least 6 hours and up to 2 weeks.
• To serve, unfold plastic, and invert pan onto a plate; remove plastic. Slice terrine crosswise with a serrated knife.

TROPICAL GRAPEFRUIT SORBET

Steps:

• Bring 1 cup water and confectioners' sugar to a boil in a saucepan; reduce heat to medium-low and simmer until a syrupy consistency is reached, about 5 minutes. Remove from heat and cool to room temperature.
• Combine syrup, grapefruit juice, 1 cup water, and vodka together in a bowl; transfer to the bowl of an ice cream maker. Freeze for 3 to 4 hours.
• Process mixture in the ice cream maker according to manufacturer's instructions for sorbet. Freeze for an additional 4 to 6 hours.

TROPICAL SORBET TERRINE

Steps:

• Preheat oven to 350 degrees.
• Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside.
• Spread coconut on a rimmed baking sheet.
• Toast in oven, tossing occasionally, until golden, 8-10 minutes.
• Let cool completely.
• Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly.
• Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet.
• Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks.
• To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.

TROPICAL SORBET

Steps:

• In a heat-proof bowl, dissolve sugar in boiling water; cool completely. Stir in the remaining ingredients. Chill for several hours. , Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

EXOTIC PANNA COTTA WITH TROPICAL SORBET

Steps:

• Combine the cream, puree, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside.
• Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass.
• In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve.
• Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl. Assembly: Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.

TROPICAL FRUIT SORBET

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.