Pineapple-Coconut Sorbet

It’s unseasonably warm for March here in Minnesota – and in much of the U.S. – and we’re not complaining! With such lovely weather, it’s the perfect time to break out the ice cream machine for the season’s first batch of sorbet. This Pineapple-Coconut Sorbet recipe uses simple ingredients with lots of flavor for a light, sweet dessert, perfect for springtime. As an added bonus, each serving has about 120% of your daily recommended amount of vitamin C!

Pineapple-Coconut Sorbet

1/2 cup “lite” coconut milk
1/2 cup sugar
3 1/4-inch-thick slices peeled fresh ginger, crushed
1 pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
2 teaspoons lime juice

Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
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