Pina Colada Sorbet

By Paula Jones

Prep Time:

4h 15m

Yield:

4 servings

Kick back, relax, and cool down with this pina colada inspired sorbet. Made with fresh pineapple, cream of coconut, and coconut rum, all that's missing is a colorful paper umbrella!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 cup water
1 fresh pineapple, cored
1/2 cup cream of coconut
1/4 cup coconut rum (optional)

Directions

Place sugar and water into a heavy bottom saucepan. Heat over medium heat, stirring until sugar is dissolved. Continue cooking until mixture is reduced by half. Set aside to cool.
Place cored pineapple and any juice, cream of coconut and rum into blender. Puree.
Transfer pineapple mixture into a shallow baking pan. Cover with plastic wrap and transfer to freezer.
Every hour scrape mixture with a fork. Do this until mixture is at flake consistency. Approximately 4 hours.
Scoop mixture into glasses.

Imperial Sugar Insight

NOTE: This boozy frozen treat is for adults only, but for a kid-friendly version you can omit the coconut rum and replace with 1/2 teaspoon coconut extract instead.

Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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