Pineapple and orange sorbet

6
6
6
Smartpoints value per serving
Total Time
5 min
Prep
0 min
Cook
5 min
Serves
8
Difficulty
Easy
When pureed, the pineapple takes on a pale off-white hue that's evocative of cream-laden sherbet. Even if you usually shun canned fruit, you really must try this dessert, which will definitely change your mind. Canned fruit makes this almost criminally easy, and you’d never guess that you’re not eating the freshest fruits. If the frozen fruit doesn't push out of the can easily and you're struggling, hold the can sideways under hot running water for about 10 seconds, taking care not to moisten the fruit. If you're insistent on using fresh fruit, keep in mind that it will take about 8 to 12 hours for it to freeze completely.

Ingredients

canned pineapple packed in heavy syrup

20 oz

canned mandarin oranges in light syrup

8 oz

unpacked light brown sugar

¼ cup(s)

rum

2 fl oz

Instructions

  1. Open the cans on both ends and push the frozen fruit onto a cutting board. Cut into quarters, then transfer to a food processor and pulse about 20 times to break up. Pulse in the brown sugar. With the machine running, drizzle in the rum; process until smooth, about 20 seconds. Spoon the sorbet into parfait glasses.

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