This week, Terry chose a wonderful and creamy version of pina colada sherbet. This is a very simple and delicious recipe from David Lebovitz's The Perfect Scoop.
It contains a fresh pineapple, and thai coconut milk. Light, creamy and very refreshing!
I paired mine with coconut shortbread:
1 1/2 cup flour
1/2 c. rice flour
1 c. butter (soft)
1/2 c. sugar
3/4 c. coconut
Mix together flours, butter, and sugar in a food processor or mixer. Dough will be VERY soft. Smush it together with your hands. Add coconut. Spread into a 9x9 baking pan, and flatten with a spatula. Using tongs of a fork, make indentations across the dough in both directions. Then prick the dough 10-12 times. Bake at 350 for about 30 min. until edges begin to brown.
The ice cream in my freezer is getting out of hand. This is one devoted shelf in the kitchen, and there are two more tubs in the garage fridge! This weekend it was time to get rid of some. All the rest will go to our dogsitter soon!
I gave away two tubs. One went to work, and one to a friend. Then we made floats!
Here is a "guava colada" with coconut rum, guava nectar, and diet 7-up!
Remember that thyme-honey sorbet? It was nice with some thyme and lemon muddled in the bottom of a glass, with citron vodka, lemonade and a splash of a lemon-lime soda.
Finally, I used some mango sorbet, Alize liquor, mango nectar, and diet lemon-lime soda for this float: