This was better than I imagined. And Nora devoured it. . .and Paul's. I originally made this dish for a dessert for guests. But Nora got a fever, which called off dinner plans. We (Paul's sister and brother-in-law were here.) ate the sorbet, anyway, and got two meals out of it instead of one!
Recipe for Tropical Fruit Sorbet
2 cups Bananas, mashed and frozen
2 cups Pineapple, diced and frozen
1 cup mango, diced and frozen
4 Tablespoons Lime Juice
10 Mint Leaves
4 Tablespoons Water (or more based on your processor)
Note: The pineapple and mango should total about 24 oz.
Minus the water, combine ingredients in food processor and puree. Add water gradually to help "cream" the fruit, but not to make it too runny. Originally, the fruit will just looked chopped. It will eventually smooth out. Pour sorbet into freezer-safe pan, cover and freeze. Let sit out 5-10 minutes before serving.
This recipe can be done in batches in a mini-processor, which is what I have. But a warning, it works the motor hard. My processor is still going, but it certainly got warm and a little smelly by the end of my preparation.
Still catching up on posts from two months ago. Here's a picture of some divine looking juice at a grocery store in Chelsea Market in Manhattan, New York. We almost picked some up, but it wasn't pasteurized, and I was a bit nervous drinking it during pregnancy. It really did look tempting. I would invite someone to try it and tell us what they think. Just watch out for the expiration date. Look for the freshest dates. Watch because the juice expires quicker without pasteurization.
The concierge at our hotel needed to direct us to a reasonably fast dinner location. Paul said Italian pizza sounded good, and she made a reservation for us at Salute! on Madison Ave. and then directed us on the best way to get a cab to Carnegie Hall for a beautiful, but long performance of Handel's Messiah. (In case you never knew, the Hallelujah Chorus is not the end of the program, only of Part 2.)