Pink Tropical Raspberry Sorbet
Ingredients
The sorbet
-
½
gallon
pineapple sherbet
-
10
ounces
frozen raspberries, thawed
-
2-3
medium
bananas, thinly sliced
-
1
tablespoon
fresh lemon juice
Optional serving suggestions
-
to taste
thin crispy lemon cookies
-
to taste
ginger ale
Instructions
- Soften the pineapple sherbet in a bowl for 5-10 minutes.
- Toss the sliced bananas with lemon juice.
- Add the thawed raspberries and the bananas to the softened sherbet.
- Mix until well combined, adjusting the texture to your preference.
- Scoop the mixture into a freezer-safe container and freeze for 2-3 hours or until set.
- Before serving, let sit at room temperature for 15 minutes to soften slightly.
- Serve in bowls with lemon cookies or as a float with ginger ale.
Nutrition Facts (estimated)
Servings
10 cups
Calories
309
Total fat
4g
Total carbohydrates
66g
Total protein
3g
Sodium
88mg
Cholesterol
2mg
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