Directions:
In a food processor or blender, puree the pineapple
until smooth.
Pour the puree into a large bowl. Add the reserved pineapple syrup, coconut milk, sugar, rum, and lemon juice. Stir to blend well. Cover and refrigerate until very cold, at least 2 hours or as long as 3 days.
Stir the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Transfer to a covered container and freeze until firm, at least 1 hour or as long as 3 days. Makes 1 quart.
The sorbet will be ready to eat right away, but it will be too soft to hold the shape of the scoop. Try serving a scoop of this in a stemmed martini glass or wine glass.
—Jody Vorbrich, from Johnston
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