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Pineapple sorbet

Pineapple sorbet

0
Points®
Total Time
6 hr 15 min
Prep
15 min
Serves
12
Difficulty
Easy
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 since alcohol doesn't freeze. So, basically, it will stay a little creamy no matter how long you keep it in the freezer. Jamaica is known for its darker rums. The rich color and flavor is produced through being aged in charred-oak barrels. Ginger and mint balance the sweetness of the pineapple.

Ingredients

Pineapple

1 pound(s), frozen chopped

Pineapple juice

½ cup(s)

Minced ginger

1 slice(s), 1 inch, peeled and coarsely chopped

Rum

2 Tbsp, dark

Fresh mint leaves

12 sprig(s), for garnish (optional)

Instructions

  1. In high-powered blender or food processor, add pineapple chunks, pineapple juice, ginger, and rum and blend on high speed until pineapple is completely smooth and no chunks remain.
  2. For creamy consistency, divide sorbet among bowls, garnish with mint (if using), and serve immediately. For granita-like consistency, transfer sorbet to airtight container with lid. Cover and freeze for 6 hours or overnight. Using fork, scrape sorbet into bowls.
  3. Serving size: 4-oz scoop

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