Tropical Sorbet
Prep: 5 mins
Cook: 0 mins
2 serves Serves: 2
Pineapple, passionfruit and banana - a deliciously sweet frozen treat!


  • 440 g can crushed pineapple in natural juice, frozen
  • 1 ripe banana, frozen
  • pulp of 1 large passionfruit


  1. Roughly chop frozen fruit and place in the bowl of a food processor.
  2. Process until fruit becomes granular. Scrape down sides of bowl with a spatula and process again. Repeat 4-5 times until fruit mixture is a smooth, thick and creamy texture.
  3. Spoon into bowls and serve immediately with fresh fruit, if desired.

Sorbet can be frozen in an airtight container; remove from freezer 30 minutes before serving to soften.
Ripe peeled bananas can be frozen individually in zip-lock bags or plastic wrap for use in sorbet and fruit smoothies. Freeze until solid for at least 4 hours or overnight before processing.

Variation: Fill the cavity of a seeded halved rockmelon with sorbet. Freeze until solid then cut into wedges to serve.

Nutrition Information

per serving per 100g
Energy 464 kJ 274 kJ
Protein 2 g 1 g
Fat, total 0.8 g 0.5 g
— saturated 0.2 g 0.1 g
Carbohydrate 23 g 14 g
— sugars 21 g 13 g
Sodium 7 mg 4 mg
Fibre 3 g 2 g

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