If the description of this summer dessert in The Best of Byerly’s cookbook — “a Caribbean cooler laced with orange-flavored liqueur” — isn’t enough to entice you to whip up a batch, consider this: It’s easy to make, especially if you use L&B cut pineapple and mango. It’s super light and refreshing, too, so a scoop won’t leave you feeling weighed down.
Make the recipe as is and revel in the tropical vibes from the pineapple and mango, or try it with other fruits, like strawberries or raspberries, for a more Midwestern feel. It’s delicious either way.
Preparation time: 15 minutes (plus 5 hours chilling time)
1 large orange
2 mangoes, peeled, pitted, and cut into 1-inch cubes
1 cup pineapple cubes
⅓ cup granulated sugar
½ cup plain yogurt
1 teaspoon orange-flavored liqueur
Mint sprigs, for garnish
Orange twists, for garnish
- Line a rimmed baking sheet with wax paper.
- Using a zester or vegetable peeler, remove 1 tablespoon of zest from the orange and set it aside. Remove and discard the remaining peel. Cut the orange into segments, removing any white pith.
- Arrange the orange, mango and pineapple cubes on the wax paper-lined baking sheet. Freeze until firm, 30 to 45 minutes.
- In a food processor, process the orange, mango, pineapple, reserved orange zest and sugar until combined. With the machine running, add the yogurt and liqueur and process until smooth and fluffy, about 3 minutes.
- Pour the sherbet into an 8×8-inch baking pan. Freeze, covered, until firm, 5 hours or up to overnight.
- Let stand at room temperature for 10 to 15 minutes before serving. Scoop into ice cream dishes. Garnish with mint sprigs and orange twists.
Recipe source: The Best of Byerly’s cookbook
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!