Pineapple Rum Sorbet or Granita
Pineapple Rum Sorbet is a totally refreshing treat with just enough booze to make it interesting! This sorbet made with pineapple juice, so there's no need to struggle with a fresh pineapple.
servings
Ingredients
- 16 oz pineapple juice (2 cups)
- 6 oz granulated sugar (¾ cup)
- 3 tablespoons Dark Rum
Instructions
- Combine 16 oz pineapple juice, 6 oz granulated sugar and 3 tablespoons Dark Rum and stir until the sugar is melted.
- Chill until very cold, at least 3-4 hours or overnight.
- Freeze according to the manufacturer's instructions for your ice cream machine. (see note)
- When the sorbet is ready, transfer it to a plastic container. Place a piece of plastic wrap directly on the surface of the sorbet. Cover the container and freeze until the sorbet is solid, eat least 6 hours or overnight.
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Notes
If you don't have an ice cream machine you can turn this mix into a granita. Pour the mixture into a 13"x9" metal baking pan. Set it in the freezer for 30 minutes. Remove the pan from the freezer and use a fork to break up and stir in any ice that has form. Continue this process, breaking up ice every 30 minutes, for 3-4 hours until the granita has the texture of a snow cone.
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