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: 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.
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.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 28g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 0.2mg