Pina Colada Sorbet Recipes

PINA COLADA SORBET

Steps:

• Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
• Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.

PINA COLADA SORBET

Steps:

• Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour. Add the mixture to an ice cream machine and run until slushy. Freeze until solid. Serve with Coconut Whipped Cream, shredded coconut, cherries and cocktail umbrella in coconut shells.;
• Add the whipping cream to a chilled bowl and begin whipping with an electric mixer. Add the remaining ingredients and whip until soft peaks form. Serve on top of sorbet.

PINA COLADA SORBET

Steps:

• Place unopened can of fruit in freezer until solid (approx. 24 hours; can may bulge slightly).
• When ready to prepare, submerge unopened frozen can in very hot tap water for 1 minute. Open can and pour any thawed syrup into food processor bowl.
• Place frozen fruit chunks into food processor; add coconut milk and rum. Process until smooth, scraping blade as needed.
• Serve immediately or spoon into freezer container and freeze until ready to serve.

PINA COLADA SORBET

Steps:

• Place undrained pineapple and cream of coconut in largecontainer.
• Combine sugar and water.
• Bring to boil over medium heat and boil 1 minute.
• Cool.
• Add sugar syrup and rum to pineapple mixture.
• Freeze until firm, about 4 to 6 hours.
• Process in blender or food processor until smooth but not completely thawed.
• Freeze until firm.
• Soften lightly before serving.