Nutrition per serving may change if servings are adjusted.
1 cup granulated sugar
1 envelope unflavored gelatin
2 cups unsweetened pineapple juice or orange juice
2 cups chopped peeled mango, kiwifruit, or papaya
1 cup buttermilk
1 teaspoon finely grated lime zest or lemon zest
¼ cup lime juice or lemon juice
3 drops yellow, green, red or orange food coloring (optional)
Mango, kiwifruit or papaya (optional)
In a medium saucepan, combine sugar and gelatin. Stir in pineapple (or orange) juice. Cook and stir until sugar and gelatin dissolve. Remove from heat.
Place chopped fruit in a blender or food processor; cover and blend or process until pureed.
In a large bowl, stir together pureed fruit, gelatin mixture, buttermilk, lime (or lemon) zest and lime (or lemon) juice. If desired, add food coloring to tint desired color (green for kiwi, yellow for mango, or pink or orange for papaya) (see Tip). Cover and chill mixture about 4 hours or until chilled completely.
Transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen for 4 hours (see Tip). If desired, garnish with additional mango, kiwi or papaya.
Tips: If you don't have orange food coloring, use 1 drop red food coloring and 2 drops yellow food coloring.
Ripening or hardening homemade sherbet isn't essential, but it improves the texture and helps keep the sherbet from melting too quickly during eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing in your regular freezer about 4 hours (or follow the manufacturer's recommendations).
Variation: If you don't have an ice cream freezer, prepare as directed through Step 3. Transfer mixture to a 2-quart rectangular baking dish or freezer container. Cover; freeze for 4½ to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm.