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Pineapple-Rum Sorbet
You don’t need to pull out the ice cream maker for this elegant cold dessert. Just blend frozen pineapple with rum, lime juice, simple syrup, and ice, then freeze the mixture until solid and scoopable. This tart, tropical sorbet hits the mark as both an after-dinner cocktail and a dessert.
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Ingredients
number of servings
1
- 1 lb frozen pineapple chunks
- 2 Cup ice cream
- 6 ounce light rum such as bacardi or flor de caña
- 4 ounce freshly squeezed Lime juice
- 3 ounce simple syrup
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Directions
5 min.
1. Step
Place all of the ingredients in a blender and blend on high until smooth.
2. Step
Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 8 hours. The sorbet will keep for up to 1 month.
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