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Recipe

Piña Colada Sorbet

Scott Phillips

Yield: Yields 1 quart.

Freezing dulls flavor, so the coconut syrup should have an intense taste.

Ingredients

  • 3 cups unsweetened pineapple juice
  • One can (13-1/2 to 14 oz.) coconut milk
  • 1 cup granulated sugar
  • 2 Tbs. dark rum

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 250
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 5
      Carbohydrates (g): 39
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Pour the pineapple juice into a medium bowl. In a 3-qt. nonreactive saucepan, combine 1 cup of the coconut milk with the sugar. Bring to a boil, stirring to be sure the sugar is incorporated. Boil until reduced by half, about 5 minutes. Add the remaining coconut milk and boil for another 5 minutes; the mixture will turn a brownish color. Whisk the mixture into the pineapple juice and then add the dark rum. Chill, stirring occasionally, and then freeze in an ice-cream machine according to the manufacturer’s directions.
  • If you don’t have an ice-cream machine, you can make a granita, which will have a coarser texture but will still be refreshing and delicious. Simply freeze the mixture in the freezer, stirring it vigorously with a fork every half hour or so for a few hours, to ensure that the coconut syrup doesn’t separate.

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