In Mexico, oasis is a popular name for juices and sorbets that have three or four different fruits, and this is one of the most common combinations. The sweetness from the berries and the slightly acidity from the orange and pineapple balance each other perfectly. Recipe from Fany Gerson's 'Mexican Ice Cream.' —Fany Gerson
Test Kitchen Notes
For some reason, a quart of strawberries was 1 pound for me. It totally worked without the extra 4 ounces. It's nice and smooth with a strong strawberry flavor that is just vaguely tropical from the pineapple. And I also just put the strawberries and sugar into the base of the blender rather than into a bowl before putting in the blender to save myself having to wash a bowl. —Stephanie Bourgeois
(1 1/4 pounds) strawberries, hulled and quartered
In a bowl, toss together the strawberries and sugar. Allow the berries to macerate at room temperature until they release their juice, about 30 minutes.
In a blender or food processor, combine the strawberries and their juice with pineapple, orange juice, lime juice, and salt. Puree until smooth. Pour the mixture into a bowl (if you prefer a perfectly smooth sorbet, pour the mixture through a fine-mesh strainer set over the bowl), cover, and refrigerate until cold, at least 2 hours or up to overnight.
Freeze and churn in an ice cream maker according to the manufacturer's instructions. For a soft consistency, serve the sorbet right away; for a firmer consistency, transfer it to a container, cover, and allow to harden int he freezer for 2 to 3 hours.