Refreshing Tropical Fruit Sorbet

The smell of Summer. Sun tan lotion, seaside air and luscious seasonal fruits. Ok, I accept that the fruits in this Refreshing Tropical Fruit Sorbet are not necessarily grown in this country, although they are cheaper and more readily available during the summer.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so good.

Making your own Refreshing Tropical Fruit Sorbet is so worth it. Forget about the adverts telling you that ‘you’re worth it’ this is a delicious, good for you treat, that tastes of fruit heaven!

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Refreshing Tropical Fruit Sorbet will make your tastebuds come alive!

The marriage between the flavours will make your tastebuds sing in harmony.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet a delicious alternative to ice cream.

There are a couple of steps needed to prepare the fruit for this sorbet, but they are absolutely worth it to extract every drop of flavour from the fruit.

Once the fruit is prepped it is then cooked for a short time. This breaks down the pineapple and separates the passionfruit seeds from their surrounding juice. The cooked fruit mixture is then sieved, to remove the very crunchy seeds. A quick whizz with an immersion blender, or liquidiser, cool and your sorbet is ready to be churned.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so worth making.

This sorbet tastes of Summer. Light, intensely fruity, sweet – but not overly so and with a colour to brighten the dullest of days.

A light dessert or a delightful palette cleanser between courses for a more formal meal.

The mangos I bought for this recipe spent a few days on our sunny lounge window ledge ripening up, in fact they were warm when I prepared them. The passionfruit were smooth skinned when bought and ripened to a prune-like wrinkling of the skin. To test if a pineapple is ripe I suggest smelling it. If it smells of pineapple then it’s ripe.

Recipe: Makes 1L Refreshing Tropical Fruit Sorbet

6 Passion Fruit

2 Large Mango

1 Medium Pineapple

400mls Water

100g/4oz Sugar

Optional – see note at the end – Orange Blossom Water 1/4tsp – I suggest Nielsen-Massey

Method: Ensure the frozen compartment of your ice cream maker has been in the deep freeze overnight or according to manufacturers instructions.

  • Scoop the contents of the 6 passion fruit into a large heavy based saucepan. Squeezing the empty skins to ensure every drop of precious juice is used.
  • Next prepare the mangos. Cut down either side of the central stone, you will have three pieces. Take a fleshy side of the mango and score into three pieces using a sharp knife. With the blade flat to the skin, run the knife along each third, releasing a long slither of juicy, ripe mango. Repeat for the other side. Place the mango slices into the saucepan. Hold the central flesh and skin covered stone over the saucepan and squeeze as hard as you can. Scrape all of the pulp and juice from your hand into the pan.
  • Prepare the pineapple by cutting off the green spiky top and the flat base. Cut the pineapple into half and then divide each half into 3 sections. Cut down the outside of the central hard core – it will be the point of the pineapple. As with the mango, lay the blade flat between the fruit and the skin and slice to separate the two. Chop the pineapple into large chunks and add to the saucepan. Squeeze the skin and the hard core pieces over the saucepan to extracte as much juice as possible.
  • Pour the water over the fruit.
  • Add the sugar and turn the heat on to high under the pan.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet
  • Once the contents of the pan have started to bubble reduce the heat to medium, keep an eye on the fruit to ensure it doesn’t boil over.
  • Continue cooking for 20 minutes.
  • Carefully remove a spoonful of liquid from the saucepan, allow to cool and taste. The flavour should be pure fruit, not watered down and not super sweet – just as if you had eaten a slice of ripe mango. If the flavour is a little weak, continue cooking for a further 10 minutes and taste again.
  • When you are happy with the tropical fruit flavour, remove the saucepan from the heat.
  • Place a sieve over a large bowl.
  • Carefully pour the hot fruit mixture into the bowl through the sieve.
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This is going to become the most Refreshing Tropical Fruit Sorbet.
  • Using a strong dessert spoon press all of the fruit through the sieve. Occasionally clearing the underside of the sieve with a clean spoon, so that all the fruit pulp and juice goes into the bowl below.
  • This takes about 10 minutes to get it to this stage.
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Pips and pulp left in the sieve, all the flavour is in the bowl.
  • I did taste the remaining pulp and although crunchy it was pretty flavourless, that said you could still have it swirled through yoghurt for breakfast.
  • If you have an immersion blender or liquidiser, blend the resulting lumpy liquid until velvety smooth.
  • Place the bowl on a trivet, to aid cooling air circulation and cover with a net food tent, or cling film to stop flies having a taste!
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Refreshing Tropical Fruit Sorbet cooling.
  • Allow the sorbet liquid to cool and then place in the fridge to chill.
  • Once chilled set up your ice cream maker according to manufacturers instructions.
  • Transfer the sorbet liquid to a jug, this makes pouring the liquid into the frozen chamber much easier.
  • With the machine churning pour the sorbet liquid into the ice cream maker and churn until slushy like.
  • Stop the machine, remove the paddle and scoop/pour the slushy mixture into a freezer proof, resealable tub.
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Refreshing Tropical Fruit Sorbet so full of fruity flavour.
  • Pop the lid on and place in the deep freeze, generally I leave ice creams and sorbets overnight, until frozen through.

To serve, remove the sorbet from the freezer 15-20 minutes to allow to soften slightly.

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Refreshing Tropical Fruit Sorbet the perfect way to end a meal.

For me, this is the perfect dessert after a hot spicy meal such as a curry or my Chunky Chilli. The cool, fruity sorbet, soothing on your tastebuds.

This is the perfect sorbet to make if you happen upon marked down fruit in the market or shops. It will keep for 3 months in the deep freeze and brighten a dull Winter’s day.

If you have enjoyed the recipe for my Refreshing Tropical Fruit Sorbet here are some others you may also like:

Strawberry Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Strawberry Ripple Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

FF Refreshing Tropical Fruit Sorbet
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Lemon Ripple Ice Cream

 

I love creating, experimenting, tasting and testing different recipes. If you love mangos but aren’t a fan of pineapple, add more mango and leave the pineapple out.

Being allergic to oranges, means I always have to double check when I buy anything labelled ‘tropical’. Making my own Refreshing Tropical Fruit Sorbet means I know exactly what has gone into it. By all means adjust the sugar quantity if your fruit is sweeter, or riper. That’s why it is important to taste the liquid from the pan, remembering all the flavours will be dulled slightly by the freezing process.

I hope I have inspired you to get creative in your kitchens. Cooking should be fun. Combining flavours, adding a little something here or there, I hope that you take my recipes, try them and then change them to suit your tastes. I very much suspect a drop or two of orange blossom water would work very well in this recipe. But then I’ll never know 😉

Sammie xx

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Mint Chocolate Milkshake Ice Cream

So this this summer I’m having lots of fun making different flavoured ice creams. Yet would I be able to turn a Mr Sherick’s Hint of Mint shake into one? Well, you know me, always up for a challenge. This one is not good, not great, but, awesome. A delicious creamy Mint Chocolate Milkshake Ice Cream!

FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream churning Mr Sherick’s shakes into ice cream.

I do apologise for the poor lighting in the photographs. Once this ice cream was made, chilled, churned, frozen and served the light levels were low. If I’d have waited another day I would have had a riot at home. Everyone was desparate to see how the milkshake had turned into an ice cream!

FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream a delicious twist on a milkshake.

When most people are given a milkshake or two, they tend to drink them. Oh no, not me. My brain starts whirring as to what can I make with them. I knew I wanted to try an ice cream recipe.

All of Mr Sherick’s shakes are thick, creamy and very luxurious, so I was pretty confident the ‘Hint of Mint’ shake would work well.

FF Mint Chocolate Milkshake Ice Cream
Mint Chocolate Milkshake Ice Cream soooo good!

What I was not prepared for was just how good the ice cream would turn out. Unbelievably creamy and smooth, with just the right ‘Hint of Mint’ against a light chocolate background. This Mint Chocolate Milkshake Ice Cream is seriously good. A massive hit with the whole family giving it a very firm 10/10.

As many of you who read this blog regularly will know, anything above an 8.5 is very hard to attain from our youngest daughter, so Mr Sherick’s you should be very pleased with a top score.

Whilst making the ice cream I resisted the urge to add some extra chunks of minty chocolate. I am so glad that I did. This ice cream is so smooth and dreamily creamy. Yes there is a place for mint chocolate chips in ice cream, but not in this recipe.

FF Mint Chocolate Milkshake Ice Cream

    Mint Chocolate Milkshake Ice Cream smooth and refreshing.

 

Recipe: Makes 750ml Mint Chocolate Milkshake Ice Cream 

1 x 250ml Hint of Mint Milkshake by Mr Sherick’s

300mls Double Cream

50ml Whole Milk

4 Large Free Range Egg Yolks

5tbsp Caster Sugar

1tsp Corn Flour – I use Waitrose

Method: For photographic step by step instructions see Very Vanilla Ice Cream.

Note: Ensure the frozen bowl part of your ice cream maker has been in the freezer for 8 hours or according to manufacturers instructions.

  • Pour the milkshake, milk and cream into a heavy based saucepan over a medium heat.
  • Bring to scalding point – a rim of small bubbles will form, just before the liquid boils.
  • As soon as the liquid has reached scalding point remove from the heat.
  • Into a large bowl add the egg yolks, sugar and corn flour.
  • Whisk until pale and creamy.
  • With the whisk on slow gently pour in the scalded cream/milkshake mixture.
  • Once combined pour the contents of the bowl back into the saucepan on a low/medium heat (custard base). Stirring continuously.
  • When the custard base has thickened and coats the back of a wooden spoon remove the saucepan from the heat.
  • Pour the custard base through a sieve into a clean bowl.
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Mint Chocolate Milkshake Ice Cream base cooling.
  • Place cling film directly on top of the custard base to stop a skin forming.
  • Leave to cool and when just warm place in the fridge to chill until cold.
  • Once cold the custard base is ready to be churned into ice cream.
  • Set up your ice cream maker according to the instructions given by the manufacturer.
  • Switch the machine on so that it is churning and carefully pour in the custard base.
  • Churn until the ice cream is softly frozen. Stop the ice cream maker.
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Mint Chocolate Milkshake Ice Cream softly frozen in the ice cream maker.
  • Remove the paddle from the ice cream maker and scoop all of the ice cream off into a freezer proof tub. Use a silicone spatula to scoop the remaining ice cream out and into the tub.
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Softly frozen Mint Chocolate Milkshake Ice Cream ready for the freezer.
  • Pop a lid on the tub a place in the freezer until frozen solid, ideally overnight but you can check after 4 hours.
  • To serve your Mint Chocolate Milkshake Ice Cream, remove the tub from the freezer 15 minutes before serving.
  • I scooped balls of the delicious ice cream into premade (not by me!) brandy snap baskets and garnished with a little fresh mint.
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Mint Chocolate Milkshake Ice Cream a classy dessert.

One bottle of ‘Hint of Mint’ milkshake makes a smooth, elegant dessert for 4-6 people, depending on how generous your portions are. In our house it was split between 5 people.

I am utterly thrilled that I was not only able to turn a shake into ice cream, more so that it was a very, very good ice cream. The hint of mint was still there and this proved to be a very smooth and refreshing ice cream. Perfect after a spicey meal, or in a cone in the garden whilst enjoying the sun.

Why don’t you churn your Mr Sherick’s shakes into ice cream?

If you have enjoyed the recipe for this Mint Chocolate Milkshake Ice Cream here are some others you may like to try:

Chocolate Honeycomb Ice Cream

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream delicious in these toffee cookie cups.

Lemon Ripple Ice Cream

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream just add a spoon!

Chocolate Orange Ice Cream

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache ripple.

Creating new flavours using my new Andrew James Ice Cream Maker is so much fun. Using milkshakes from Mr Sherick’s to successfully create delicious ice cream is a creative achievement for me.

If you’ve been inspired to churn your shakes into ice cream please let me know? I love reading your comments and seeing your photos on Twitter and Instagram. Talking of which, keep your eyes open for a Mr Sherick’s giveaway coming very soon.

Have fun making, baking and creating in your kitchens and remember food always tastes better when it’s shared.

Sammie xx

Mr Sherick’s sent me some of their shakes to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

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