ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2013/09/TropicalBreakfastSorbet.jpg”>Looking over so many recipes from bed and breakfasts all over the U.S., I’m often impressed by the hosts’ inventiveness in coming up with breakfast dishes for their guests. This week, for example, we have breakfast sorbet — it’s like starting off your day with ice cream. The tropical fruits bring you a touch of sunshine that many of us could use right now as summer fades away. (This sorbet would also make a great dessert.) This recipe comes from 10 Fitch Luxurious Romantic Inn in Auburn, New York, which promises “elegance, tranquility, romance, & even a little bit of whimsy” — like sorbet for breakfast.

10 Fitch Tropical Breakfast Sorbet

2015-01-30 10:51:43

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Ingredients

1. 1 20 oz can crushed pineapple
2. 1 6 oz can frozen OJ concentrate
3. 1 13.5 oz can coconut milk
4. 1 7 oz can Mango nectar
5. 1 Cup water
6. 1-1/2 cups granulated sugar
7. 6 ripe medium size bananas

Instructions

1. Put all ingredients into blender or food processor and combine until smooth.
2. Transfer to 2-qt. covered freezer container. Freeze overnight.
3. Remove 15 minutes before serving and place two small scoops in your prettiest stemware to serve. Makes 9-12 servings
4. This is a wonderful, refreshing summertime treat that we serve as a first course.
5. Very easy to make and our guests love it.

By BnB Finder

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