Pineapple and Orange Sorbet
- Total Time
When pureed, the pineapple takes on a pale off-white hue evocative of cream-laden sherbet.
canned pineapple packed in heavy syrup20 oz
canned mandarin oranges in light syrup8 oz
unpacked light brown sugar¼ cup(s)
rum2 fl oz
- 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.