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SERVES 16
1 cup sugar or sugar substitute, see note
1 tablespoon unflavored gelatin
2 cups unsweetened pineapple juice or unsweetened orange juice
2 cups mangoes or kiwi fruits or red papayas, peeled chopped
1 cup buttermilk
1 tablespoon finely shredded lime peel or lemon peel
1/4 cup lime juice or lemon juice
3 drops yellow food coloring (optional) or green food coloring (optional) or red food coloring (optional) or orange food
coloring (optional)
1. NOTE: IF USING A SUGAR SUB-- use the equivalent of 1 cup of sugar--do NOT use 1 cup of sub. See directions on your
package of sub. Amount of gelatin in BHG recipe is 1 envelope and is based on 1 envelope gelatin = 1 tbsp (15 mL).
2. In med saucepan combine sugar and unflavored gelatin. Stir in pineapple juice. Then cook and stir until sugar [or
sub] and gelatin is dissolved. Remove from heat.
3. Place chopped fruit in blender and cover. Process until pureed.
4. In large bowl mix puree and gelatin mix, buttermilk, lime peel and lime juice [or lemon if using]. Add the food
color to tint if you are using it. Green for Kiwi, yellow for mango and so on. Cover this and chill 4 hours.
5. Freeze in a 4 to 5 qt ice cream freezer according to manufacturer's directions for that freezer. Ripen for 4 hours
if desired. Note: this is not essential but improves texture and prevents rapid melting.
6. If desired garnish dish with chopped fruit when serving.
7. IF you are using a freezer:.
8. Prepare to cover and chill 4 hours then transfer to a 2 qt rectangular baking dish or freezer container. Cover and
freeze for 4 1/2 hours to 5 hours or until almost firm. Then break into small chunks and transfer to a large chilled bowl.
Beat with electric mixer on med speed about 2 minutes or until smooth but not melted. return to dish and cover. Freeze for
about 4 more hours or until set firm.
9. Please note this method will NOT yield the same texture as the ice cream freezer method.
10. Servings based on 1/2 cup Time is for the freezer method not the ice cream freezer metho
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