Good Day Gourmet: Tropical sunset sherbet

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.

Watch the video for her tips, then check out the recipe below.  Click here for a printer-friendly PDF version.  And remember to head over to FoodSheLikes.com for more.

INGREDIENTS:
1 cup frozen strawberries
1 cup frozen mango
1 cup canned pineapple
½ cup pineapple juice
½ cup coconut milk
1 cup sugar

INSTRUCTIONS:
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!**

Servings: Approx. 6