Tropical Fruit Sorbet

• 2 medium-sized ripe bananas, peeled
• 1/2 pineapple, peeled and cored (2 cups, 500 ml puree)
• 3/4 cup (180 ml) freshly squeezed tangerine or orange juice (from about 4 to 6 tangerines or oranges)
• 1/4 cup (60 ml) passion fruit juice or pulp (or substitute tangerine juice)
• 1 cup (200 g) sugar
• 4 teaspoons dark rum
• 1 teaspoon freshly squeezed lime juice

1. Cut the bananas and pineapples into small chunks.
2. Puree the fruit in a blender, along with the orange or tangerine juice, passion fruit juice or pulp (if using), sugar, rum, and lime juice until very smooth.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

bananas, pineapple, freshly squeezed tangerine, fruit juice, sugar, dark rum, freshly squeezed lime juice

Taken from www.epicurious.com/recipes/food/views/tropical-fruit-sorbet-379937 (may not work)