Piña colada sorbet

0
1991
Pina colada Sorbet Easy food

Serves 8


250ml water
200g caster sugar
1 x 567g tin of pineapple slices in juice
1 x 400ml tin of coconut milk
4 tbsp lime juice
2 tbsp white rum or coconut rum (optional)


  1. Combine the water and sugar in a saucepan and bring to a simmer over a medium-high heat until the sugar has dissolved. Set aside to cool.
  2. In a food processor, whizz the pineapple with its juice until smooth. Transfer to a large bowl and stir in the sugar syrup, coconut milk, lime juice and rum, if using. Freeze for 45 minutes until slightly firm, but not frozen.
  3. Whizz again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer-friendly container and freeze for another 2-3 hours until firm.

Per serving 255kcals, 12.2g fat (10.7g saturated), 39.6g carbs (37.1g sugars), 1.5g protein, 1.7g fibre, 0.008g sodium


Top Tip: Although not suitable if serving to children, the addition of the rum will make the sorbet a little easier to scoop.