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Piña Colada Sorbet

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Yields 1 quart.

  • To learn more, read:
    Coconut Desserts
  • by Kay Cabrera from Fine Cooking
    Issue 37

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

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

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.

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

Photo: Scott Phillips

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