It’s about to get hot in here (cue Nelly). But don’t worry, we’ve got you covered. With these mini tropical sorbet bites, you’ll be prepared to cool down at any minute. Just pop one in your mouth, sit back, and chill out.
We whipped up a batch of pineapple, raspberry, orange, coconut, rhubarb, and chocolate, but the possibilities are pretty endless given you’ve got the right equipment.
– 1/2 cups sugar
– 1/2 cups water
– 2 cups freshly cut pineapple (or your fruit of choice)
– saucepan & stovetop
– food processor or blender (or the trusty Magic Bullet!)
– ice cream machine
– ice cube trays
First up, we’ll show you the step by step for the pineapple variety.
In a food processor, puree the pineapple until smooth.
Heat the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and let cool. Then strain the pureed pineapple juice into the sugar syrup, whisking to combine. Cover and refrigerate until cold.
Freeze in an ice cream maker according to manufacturer’s instructions.
Once churned, scoop sorbet into your ice cube trays, pushing to fill the cube entirely.
You can repeat these steps with a variety of fruit for a bright and colorful display.
We also used rhubarb (*boil the rhubarb with the sugar and water before blending), raspberry, orange, coconut (*can use 1 cup coconut milk to add to sugar syrup), and chocolate* (*use 1 cup chocolate syrup to add to sugar syrup)!
Cover and place in freezer until completely frozen (at least 4 hours).
Remove from your fridge and let the cube tray sit at room temperature for a minute or two before popping them out.
Display, serve and enjoy. Or keep on hand in your freezer for the perfect cool-down on a hot summer day. (Sorbet bites will keep for about 1 month.) We love the idea of adding one of these to a cool summer cocktail!