Piña colada sorbet

Name: Piña colada sorbet
Prep time: 3 h
Total time: 3 h
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 fresh pineapple, cut into cubes; 1 cup (250 ml) coconut cream; ⅔ cup (135 g) granulated sugar; ⅓ cup (80 ml) dark rum; Juice of one lime

Preparation 3 h
Servings 6 to 8

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For the sorbet

1 fresh pineapple, cut into cubes
1 cup (250 ml) coconut cream
⅔ cup (135 g) granulated sugar
⅓ cup (80 ml) dark rum
Juice of one lime

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Preparation

Place all the ingredients in a blender and blend into a smooth purée. Pour the mixture into a wide, shallow freezer-safe dish.
Freeze, then vigorously whisk with a fork every 30 minutes for 2 to 3 hours, until the sorbet is set and creamy. This regular stirring breaks up the ice crystals and gives you a smooth texture.
Transfer to an airtight container and keep in the freezer. Remove the sorbet 5 to 10 minutes before serving to let it soften slightly, then serve directly into bowls.