Tropical Fruit and Sorbet Sundae

A light and cooling yummy summer dessert with tropical island flavors.

Ingredients

1 cup guava or mango nectar
1/3 cup GOLDEN BLOSSOM HONEY

2 cups fresh pineapple chunks
1 pint mango or coconut sorbet
1/2 cup coconut flakes, toasted

Directions

Sauce:
In a medium saucepan stir together nectar and honey. Bring to a boil and boil about 5 minutes. Remove from heat and cool.

When ready to serve, divide pineapple chunks between 4 serving plates. Top with a scoop of sorbet. Drizzle with cooled sauce. Sprinkle with toasted coconut.

Serves: 4


golden blossom honey product