In a blender, combine all your ingredients and blend until smooth.
Add mixture to your ice cream maker, following manufacturer instructions. **No ice cream maker? See instructions below.**
Put sherbet in an airtight container and let it firm up for a few hours.
Before serving, let the sherbet thaw for a few minutes.
**If you don't have an ice cream maker, you can put your sherbet mixture directly into a glass dish and freeze it for 6 hours, thoroughly mixing and breaking up the ice crystals every hour. NOTE: The texture will likely not be as smooth and creamy as using an ice cream maker, but it gets the job done!**
It's a cool treat for these hot summer days. Vanessa shares her recipe for a tropical sunset sherbet. It works best if you have an ice cream maker, but our Good Day gourmet explains how to make it even if you don't.
1 cup frozen strawberries
1 cup frozen mango
1 cup canned pineapple
½ cup pineapple juice
½ cup coconut milk
1 cup sugar
Servings: Approx. 6