Piña colada sorbet recipe

Serves 8

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x1 x2 x3

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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.
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.
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.

Note: Coconut rum can be used as an alternative to white rum, if you wish.

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.

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