Another Sherbet Just Right for the Season

One of the things that led me to making sherbets (or sorbets) when my kids were young (besides the fact that we were living in torrid Arizona) was thrift. My budget didn't always allow for all the special fruits that we all loved, but I could make sherbet enough to feed the family and some guests with only one or two servings worth of some of our pricier favorites.

Mangoes for example. Much as we all loved them, they were often out of my price range, as were fresh pineapples most of the time. However, I could make a quart of sherbet for a lot of servings from one large mango and a cup of pineapple, whether the pineapple was fresh or canned in its own juices.

Oh, and as long as you have a food processor (or large blender), you don't need an ice cream freezer for these either.

And yes, we called this sherbet, even without any dairy in it. If you want to relabel it as sorbet, that is fine with me. Whatever you call it, just plan to make some soon. It's a wonderful summertime refresher.

Mango Pineapple Sherbet

1 large mango, peeled and cut into chunks--about 1 cup
1 cup diced fresh pineapple OR 1 c (8 oz) crushed pineapple packed in juice, not in syrup
2 tablespoons orange juice concentrate, not diluted (or 1/4 cup fresh squeezed orange juice)
2 cup water
1/2 to 3/4 cup sugar, depending on sweetness of fruit
1/2 package unflavored gelatin (about 1 1/2 teaspoons)

1.  Combine the water, sugar and gelatin in a large microwave safe bowl. (I use a 1 quart glass measuring cup/bowl.) Stir and allow to sit for about 5 to 10 minutes.
2.  Microwave the sugar and water mixture for about 5 minutes, until it is boiling and completely clear. Stir and set aside to cool to just lukewarm.
3.  Prepare the fruits and stir into the cooled sugar syrup along with the orange juice concentrate. Pour into a flat dish--a 7 x 11 baking pan is a good size--and freeze until almost firm.
4.  When the mixture is almost completely frozen, break it apart with a knife or mixing spoon and put into a processor or blender. (You may need to do this in batches if you are using a blender.)
5.  Process the mixer until it is light and airy but not so long that it begins to thaw and turn liquid. It will be like a very thick smoothie. Return to the freezer until completely frozen.
6.  If desired, you can repeat the processing step for an even lighter, smoother sherbet.

Variations:

Substitute peaches or nectarines for the pineapple. Or substitute peaches or nectarines for the mango. Substitute 2 tablespoons lemon juice for the orange juice.