Pina colada sorbet

Yield: 9 servings

Measure Ingredient
2 cups 14. oz crush pineapple
½ cup Cream of coconut
⅓ cup Granulated sugar
⅓ cup Water
¼ cup Dark rum

Place undrained pineapple and cream of coconut in largecontainer.

Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed.

Freeze until firm. Soften lightly before serving.

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