Pina Colada Sorbet

What do you make while you have unseasonably cold weather; force your husband to start a fire after all the firewood has been put away for the summer and the fireplace cleaned out, Sorbet!

 While clicking through the Cooking Light website I stumbled upon this recipe from the June 2011 issue.

Lately the pineapple has had exceptional flavor and there is no sense in letting that go to waste. This sorbet is wonderfully creamy and I think could be construed as a sherbet due to the coconut milk and cream of coconut. I suppose if you wanted it even richer, you could use full fat coconut milk, but I did stick with the light coconut milk as the recipe suggested. I generally like to make a recipe as stated before I try and mess with it. Sometimes you find a recipe just doesn't have what it takes to spend the time to improve on, well this one does. How fun is that!

Pina Colada Sorbet Recipe

Ingredients

3 cups cubed fresh pineapple
1 cup coconut water
1/2 cup sugar
1 cup light coconut milk
2/3 cup cream of coconut

Instructions

1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

David Bonom, Cooking Light
JUNE 2011
Pina Colada Sorbet