Because SORBET

From top to bottom:  Campari Grapefruit Sorbet, Pineapple Mint Sorbet, No-cook Vanilla Ice Cream

From top to bottom: Campari Grapefruit Sorbet, Pineapple Mint Sorbet, No-cook Vanilla Ice Cream

I recently borrowed a friend’s ice cream maker because of a sorbet hankering I had.  The result: 2 sorbets and vanilla ice cream!

No-Cook Vanilla Ice Cream

Base:

1 can sweetened condensed milk

1 can evaporated milk

2 teaspoons vanilla

2 cups whole milk
Instructions:
Chill the base.
Follow instructions on ice cream maker.

Campari Grapefruit Sorbet
Base:
3 cups fresh squeezed grapefruit juice
3/4 cup sugar
1/4 cup Campari
1/8 cup of minced mint
Instructions:
In a small sauce pot on low heat, warm the sugar and grapefruit juice until sugar is dissolved.
Mix in Campari
Chill the base.
Follow instructions on ice cream maker

Pineapple Sorbet
Base:
1 small pineapple, cored and cut into small chunks
3 Tbsp lemon juice
1 cup sugar
1/8 cup mint
Instructions:
In a blender, on puree, puree pineapple and sugar until sugar crystals have dissolved and pineapple has a creamy consistency.
Add lemon juice and mint and quick blend.
This recipe does not require an ice cream maker!  Just do the old fashioned way:  put in the freezer until slightly frozen (about 2 hours).  Give it a good stir and finish freezing.  Should be a creamy consistency!

Of the 3 recipes, the Pineapple Mint sorbet was probably my favorite.  My boyfriend and Jill (who let me borrow the ice cream maker)LOVES the Grapefruit Campari.  I’m guessing my son will love the Pineapple Mint as well!  Enjoy these recipes friends!!
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