Inspired by a smashing recipe by David Lebovitz, this sherbet really conjures up images of palm trees and sunny beaches! It is also one of those frozen creations that tastes absolutely fantastic right after churning! For an alcohol-free Piñita colada sherbet, just exclude the rhum.
Ingredients
1 ripe pineapple (about 500-700 ml/(good 2-3 cups) of purée)
100 ml (1/2 cup) raw sugar
200-250 ml (0.8-1cup) coconut milk (unsweetened)
1 tablespoon dark rhum
about 1 tablespoon lime juice
Instructions
Cut the pineapple in pieces, having removed the woody core and any "eyes", and purée with a hand mixer or equivalent.
Blend all the other ingredients together with the purée.
Preferably, chill the sherbet base in the fridge for a couple of hours or so.
Churn the chilled base in your ice cream machine according to instructions, or still-freeze in your freezer (see the post on that for good advice on how to do that best).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2013/07/pina-colada-sherbet/