Follow these steps for perfect results
strawberries
hulled and quartered
sugar
pineapple
diced
orange juice
freshly squeezed
lime juice
kosher salt
Toss strawberries and sugar in a bowl.
Let the berries macerate at room temperature for about 30 minutes, until they release their juice.
Combine macerated strawberries and juice with pineapple, orange juice, lime juice, and salt in a blender or food processor.
Puree until smooth.
Pour the mixture into a bowl (strain for smoother sorbet).
Cover and refrigerate until cold, at least 2 hours or up to overnight.
Freeze and churn in an ice cream maker according to the manufacturer's instructions.
Serve immediately for a soft consistency or transfer to a container and freeze for 2 to 3 hours for a firmer consistency.
Expert advice for the best results
Adjust the amount of sugar to your liking based on the sweetness of the fruit.
For a smoother sorbet, strain the mixture before freezing.
Everything you need to know before you start
10 minutes
Yes, can be made a day ahead
Serve in chilled bowls or glasses.
Garnish with fresh mint leaves.
Serve with a side of fresh fruit.
Complements the fruit flavors.
Discover the story behind this recipe
A popular refreshing dessert in warm climates.
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