• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • Two 20-ounce cans tropical fruit, such as pineapple, packed in its own juice (for a granita texture) or in light syrup (for a sorbet texture)


  • Wash and dry the cans.
  • Freeze unopened cans for at least 12 hours or until solidly frozen. (Unopened cans may be stored in freezer until ready for use.)
  • When ready, remove cans from freezer and open both ends over a cutting board, pushing the fruit out of the can with a wooden spoon.
  • Coarsely chop fruit and place in blender or food processor.
  • Process until smooth.
  • Serve immediately, softly frozen, or pack in an airtight container and freeze for 2 hours, until frozen solid.
  • Using a melon baller, scoop out sorbet and serve in a parfait glass or ice cream bowl.
  • Garnish with slices of fresh fruit.


Recipe from the Vegetarian Resource Group (

Total calories per serving (using pineapple): 170

Fat: <1 gram

Carbohydrates: 44 grams

Protein: 1 gram

Sodium: 4 milligrams

Fiber: 2 grams

Note: Asian markets will offer a wide variety of canned fruit, including canned mangosteen, jackfruit, lychees, loquats, and sapodillas.

Categories: Frozen 

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