0 - 1
PersonalPoints™ per serving
6 hr 15 min
Jamaica is known for its darker rums, which are aged in charred-oak barrels. Adding a bit of rum to this dessert not only adds deep flavor but also prevents it from turning into a solid chunk of ice. So it will stay creamy no matter how long you keep it in the freezer.
450 g, frozen, chopped
1 inch slice(s), peeled and coarsely chopped
- Blitz the pineapple chunks, pineapple juice, ginger and rum in a blender on high speed until completely smooth.
- For a creamy consistency, divide the sorbet among bowls, garnish with mint (if using), and serve immediately. For granita-like consistency, transfer the sorbet to an airtight container with a lid. Cover and freeze for 6 hours or overnight.