Saturday, May 31, 2008

Pina Colada & Orange Mango Ginger Sorbets

Taking pictures of food in the evening always produces photos that are hard to manage and don't look so great. We just got a new camera, so that has been a big learning curve for me, too. Anyways, sorry for the flashy picture!

Besides that though, I made 2 fabulous sorbets with a friend at a Memorial Day gathering, and everyone loved them! To come clean here, both recipes called for making a simple syrup, and I ended up just throwing the water and sugar in the blender to dissolve, because frankly, I was feeling lazy and wanted to get these recipes in the ice cream makers ASAP. The recipes worked fine this way, although I am curious to see how they turn if I take the time to make a simple syrup. I am posting below how to make it the original way by heating the sugar and water, but if you want to throw everything in the blender, it works!

Another thing is that I thought these turned out VERY sweet, so I might try decreasing the sugar and see if that turns out with a good consistency. I don't think anyone else thought they were too sweet, that was just my personal preference.

When you make these, put them in the freezer to harden up a bit. They did not get firm enough just in the ice cream maker.

Pina Colada Sorbet

-adapted from allrecipes


  • 1 1/2 cups white sugar
  • 1 1/2 cups water
  • 1 (20 ounce) can canned crushed pineapple, drained
  • 1 (13.5 ounce) can coconut milk
  • 1/4 cup lime juice
  1. Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
  2. In blender, blend the remaining ingredients until frothy.
  3. Refrigerate all ingredients until chilled - about 3hrs. (or if you are like me, skip this)
  4. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions. When sorbet is mostly firm, put in freezer to finish hardening.
Note: If you're wanting to skip step 1, you can throw the water and sugar in blender and blend until sugar is dissolved.

Orange, Mango and Ginger Sorbet
-adapted from allrecipes

  • 1 1/2 cups water
  • 1 1/2 cups white sugar
  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced, or 2Tbs crystallized ginger
  • 1 pinch sea salt
  • 1 teaspoon lime zest
  • 2 cups orange juice
  • 1 cup mango juice
  • 1/3 cup lemon juice
  1. Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours. (see note)
  2. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Alternate Blender Directions:
  1. Blend water, sugar, (omit ginger) salt and lime zest in the blender.
  2. Pour sugar mixture and remaining ingredients into ice cream maker and add a couple tablespoons of crystallized ginger.
  3. Freeze according to the manufacturer's instructions. When firm, place in freezer to reach desired thickness.


Laura said...

These look yummy! I can't wait to try them!

Lucy said...

I can testify that these are AMAZING!!!!