Pink Tropical Raspberry Sorbet

Pink Tropical Raspberry Sorbet puts gallon pineapple sherbet, frozen raspberries and bananas at the center of a frozen recipe and finishes in about 200 minutes, enough for 10 cups.

• Yield 10 cups
• Ready in 200 minutes

Ingredients

Sorbet

• ½ gallon pineapple sherbet
• 10 ounces frozen raspberries , thawed (don’t drain)
• 2-3 medium bananas , thinly sliced
• 1 tablespoon fresh lemon juice

Optional

• Thin crispy lemon cookies
• Ginger ale

Instructions

1. Scoop sherbet into the bowl of an electric stand mixer (or into a large bowl to mix by hand or with an electric hand mixer). Let it soften until mixable, 5-10 minutes.
2. While the sherbet softens, toss the bananas with the lemon juice (adds a boost of flavor and helps the bananas retain their bright color).
3. To the sherbet, add the raspberries (with any accumulated juices) and the bananas and lemon juice. Mix until well combined and the raspberries and bananas are in small pieces (continue mixing if you want them broken down even more).
4. Scoop into a freezer-safe container and freeze until set up, 2-3 hours (or longer). Before serving, let the sorbet sit at room temp for 15 minutes to soften slightly. Scoop into bowls (delicious served with a few thin and crispy lemon cookies) OR scoop into glasses with ginger ale for a fizzy float drink.

Let the center settle before you cut it, or the slices will slump.