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Pina Colada sorbet

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 5
Servings 6


  • 1
    fresh, ripe pineapple, peeled, cored and coarsely chopped
  • 400
    coconut cream
  • 250
    fresh orange juice
  • 45
    golden rum
  • 30
    Triple Sec or Grand Marnier liqueur


Place the pineapple in a food processor fitted with a metal blade and process until smooth. Transfer the pineapple purée to a plastic freezer container and stir in the remaining ingredients. Mix until evenly combined. Cover the container tightly and freeze for 4 to 10 hours. Leave to soften at room temperature for about 15 minutes before serving. Total values: 5 898 kJ; 97,8 g carbohydrate; 12,2 g protein; 96 g fat

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