Another Sunday, another Sunday Slow Scoopers. This week the choice was Pina Colada Sherbet. I was really looking forward to this weeks choice, because I love both pineapple and coconut. This was an extremely easy sherbet to make-cut up pineapple, place in blender along with coconut milk, sugar, rum, and lime juice, puree, chill and freeze. How much easier could it be?
PINA COLADA SHERBET Makes about 1 1/2 quarts
1 pineapple, peeled and cored (4 cups)
1 cup sugar
1 cup Thai coconut milk
1 tablespoon dark rum
1 teaspoon freshly squeezed lime juice
Cut the pineapple into chunks. Puree in a blender with the sugar, coconut milk, rum, and lime juice untikl smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.