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SUNDAY SLOW SCOOPERS-PINA COLADA SHERBET

Pineapple%20Coconut%20Sherbet.JPG

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.

Comments (1)

So pretty with the flower. I need that kind of ice cream bowl. You can use it to showcase many kinds of icecream.

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