Pina colada sorbet

Ingredients 5
Servings 6


  • 45
    golden rum
  • 1
    fresh, ripe pineapple peeled, cored and coarsely c
  • 30
    Triple Sec or Grand Marnier
  • 400
    coconut cream
  • 190
    fresh orange juice


Place the pineapple in a food processor fitted with the 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. Allow to soften at room temperature for about 15 minutes before serving.

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