Yield: Yields about 1 quart
Deliciously balanced and not-at-all cloying, this classic combination of sweet pineapple, rich coconut, and rum hits all the right notes.
Make Ahead Tips
You can refrigerate the unsweetened pineapple purée for up to 1 day before making the sorbet base.
You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.
The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.
Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.No ice cream maker? No problem. You can freeze the sorbet base into a no-machine sorbet (unchurned, but still smooth and scoopable): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scoop into bowls to serve.
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Made this sorbet today and really enjoyed the flavor. I gave this recipe only four stars because I am unsure on the measures. First I weighed out 3 pounds of cut pineapple which yielded 4 1/2 cup juice, once strained. I assumed there was an error in the measure on corn syrup since I have never seen this quantity in all my years of making ice cream so I used 1 1/2 tablespoons of corn syrup instead of 1 1/2 cups corn syrup. I did not have aged dark rum so I used light rum and I did use the guar gum. I did the egg test and was delighted to see it float after adding more syrup. In the end, I ended up with 1 1/2 quarts of sorbet which was light on sweetness but pleasantly delicious.
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