When you think of the desert you think of intense heat and tons of sand... and you would be correct. So needless to say ice cream and all things icy cold are a big part of my diet right now. When I saw that this month was Puerto Rico at regional recipes I immediately thought of pina colada and came across this recipe for pina colada sorbet from all recipes.
This is easy to make and a nice twist to ice cream which is a nightly staple in this house. I love making homemade ice cream. It is still new to me but I just love watching it take form in the ice cream maker. This is the first sorbet I have made in my machine so I was really looking forward to digging in when it was finished. Now I am not a huge sorbet person but the coconut milk add a little bit of a creaminess to it which I like. I will definitely be keeping this recipe on hand to help beat this 106° heat.
- 1 1/2 c. sugar
- 1 1/2 c. water
- 1 (20 oz) can crushed pineapple, drained
- 1 (13.5 oz) can lite coconut milk
- 1/4 c. lime juice about 2 limes
- Bring the sugar and water to a boil in a small pot over high heat, stir and boil until the liquid becomes clear, about one minute. Set aside to cool.
- Blend the drained pineapple in a blender or food processor until smooth and frothy.
- In a large bowl whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled.
- Freeze in your ice cream maker according to the manufacturer's directions.
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