Skip links and keyboard navigation

Frozen tropical sorbet
  • ½ of 440g can crushed pineapple
  • 1 medium ripe banana, frozen
  • pulp of 1 passionfruit
  • seasonal fruit for garnish
  • Roughly chop frozen fruit and place in the bowl of a food processor.
  • Process until fruit becomes granular. Scrape down sides of bowl with a spatula and process again.
  • Repeat 4-5 times until fruit mixture is a smooth, thick and creamy texture. Add passionfruit and process once more.
  • Spoon into bowls and serve immediately with fresh seasonal fruit.

Serving suggestion: Fill the cavity of a seeded halved rockmelon with sorbet. Freeze until solid then cut into wedges to serve.


When plentiful, mango flesh and ripe peeled bananas can be frozen individually in zip-lock bags or plastic wrap for use in sorbet and fruit smoothies. Freeze until solid for at least 4 hours or overnight before processing.


  • Add 1½ tablespoons cocoa to frozen bananas for a chocolate flavouring.
  • Other sorbet combinations include:
  • Banana sorbet – 3 ripe bananas, frozen.
  • Blueberry sorbet – 1 cup frozen blueberries, 1 ripe banana, frozen plus 2 tablespoons low-fat milk.
  • Mango sorbet – flesh of 1 mango, frozen, plus juice of ½ lime.
  • Pineapple sorbet – 440g can crushed pineapple in natural juice, frozen.

Storage Suggestions

  • Sorbet can be frozen in an airtight container; remove from freezer 30 minutes before serving to soften.

Equipment List

  • Food processor
  • Spatula
  • Serving bowls


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

193g Quantity per serving Quantity per 100g
Energy 537kJ 278kJ
Protein 1.7g 0.9g
Fat, total 0.9g 0.5g
— Saturated 0.0g 0.0g
Carbohydrate 26.3g 13.7g
— Sugars 22.6g 11.7g
Fibre 3.9g 2.0g
Sodium 7.6mg 4.0mg