Happy Trails For Us: My Reluctant Blog

I think I'm in love, in love with this recipe; the combination of pineapple, coconut milk, sugar and lime juice is utterly delicious and incredibly easy to make. I actually made this last Thursday because we were going away for the weekend, and I have learned to just take it easy, in stages, to give all the steps a chance to chill to the max.

So we start with just a few ingredients:

These were super easy to put into the blender; I blended the pineapple first, then added the coconut milk, lime juice, sugar and rum. then I placed the blender in the refrigerator to chill for several hours, or overnight as it turned out. The next morning I placed the mixture in the Cuisinart and let it churn for about 25 minutes; this really froze to a nice texture, but since I did not plan to serve it for several hours, I scooped it into a Gladware container for the freezer.

But what to serve it in , or more importantly, what to use for the important sharing picture. Terry had already posted a picture of her sherbet in a teacup and I shamelessly went to the china cupboard to see what I might have there. When I found a bone china teacup and plate decorated with yellow roses, that had belonged to David's Scottish/Canadian grandmother, I knew it would be perfect. And so it was, along with a golden spoon from a set that had come down from my mother in law.

But as pretty as this sherbet looks, it's flavor is even better - definitely a winner at the Battin house.