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Fresh Piña Colada Sorbet

Scott Phillips

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.


  • 3 lb. pineapple, peeled, cored, and cut into chunks (4 cups)
  • 2-1/2 Tbs. fresh lemon juice
  • 1 cup granulated sugar
  • 1-1/2 cups light corn syrup
  • 3 Tbs. aged rum
  • 3 Tbs. sweetened shredded coconut
  • 1/8 tsp. guar gum (optional)
  • 1/2 cup full-fat coconut milk, shaken
  • 1 large egg in its shell, washed and dried

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 35
  • Fat (g): 3.5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 25
  • Carbohydrates (g): 41
  • Fiber (g): 1
  • Protein (g): 1


  • Purée the pineapple with 1/2 cup water and the lemon juice in a blender until completely smooth. Strain through a fine-mesh sieve set over a large bowl. Rinse the blender and sieve. Refrigerate the purée until cold, about 30 minutes.
  • Put the sugar and 1 cup water into a medium container. Cover tightly and shake until the sugar is dissolved. Add the corn syrup; stir to combine. Chill in the refrigerator until cold, about 30 minutes.
  • Put the pineapple purée, 1 cup of the simple syrup, the rum, shredded coconut, and guar gum (if using) in a blender. Blend until smooth. Strain the mixture through the fine-mesh sieve into a tall (6 to 8 cup) container. Stir in the coconut milk.
  • To check the density of the sorbet base, gently lower the egg into the container with a slotted spoon (don’t drop it in or it could break). If the egg sinks, remove it and stir in 2 Tbs. of the simple syrup. The goal is to adjust the sugar density with the syrup until the egg floats just below the surface of the sorbet base with an exposed area of shell that’s about the size of a quarter. Keep testing with the egg, adding more syrup 2 Tbs. at a time, until the egg floats as shown below.  When it does, remove the egg. Refrigerate the sorbet base until very cold, at least 30 minutes and up to 6 hours.
  • Freeze the sorbet base in an ice cream maker according to the manufacturer’s instructions. While the sorbet is churning, put two pint-size containers in the freezer. Transfer the sorbet to the pint containers and freeze until hardened, at least 4 hours before serving. If the sorbet hardens too much to scoop, let it sit in the refrigerator for 20 minutes before serving.

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.


Rate or Review

Reviews (1 review)

  • LArcher | 08/08/2014

    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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