Pineapple and Orange Sorbet

6
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 evocative of cream-laden sherbet.

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.

Notes

Even if you usually shun canned fruit, you must try this dessert. Canned fruit makes it almost criminally easy, and you’d never guess you’re not eating the freshest fruits.It will take the fruit about 8 to 12 hours to freeze completely. If the frozen fruit does not push out of the can easily, hold the can sideways under hot running water for about 10 seconds, taking care not to moisten the fruit.

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