Pineapple Rum Sorbet – perfect treat for the warm and lazy days of summer! We used an ice cream maker to mix our batch up, but if you don’t have one, just put the mix in a freezer safe container, freeze overnight, then re-mix in the blender and freeze a little longer. Easy and delicious!
Pineapple & Rum Sorbet
(makes 4-6 servings)
1/4 c. gold rum
1 c. water
1 c. sugar
1 fresh, ripe pineapple
Peel and core the pineapple. Cut into chunks and place in a blender. Pour the rum in the blender. Heat water and sugar on the stove until the sugar melts. Cool, then add to the blender. Blend all ingredients just slightly – it’s ok to have small chunks of pineapple (in fact, we prefer it!) Using an ice cream maker (or the method above) freeze the mix. Garnish with pineapple and enjoy.
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