Piña Colada Sorbet!

Yummy!



Serves 4

200mL coconut cream
400mL pineapple juice
100mL Malibu
50g white sugar

Heat the pineapple juice and allow to boil for 5 minutes. Add the sugar and stir until dissolved, then the Malibu and coconut cream. Pour into a shallow pan and allow to cool to room temperature. Place in the freezer, stirring periodically every hour for 4 hours, then allow to freeze overnight (or longer) before serving in chilled glasses (the addition of alcohol lowers the freezing point and thus makes the sorbet more susceptible to rapid melting).

The recipe above ended up being quite sweet and pineappley, so next time I might try for a larger amount of cream to really bring out that coconutty flavour. In the end, I suppose it doesn't matter so much about the amounts as the stirring during the freezing process so that large ice crystals don't form and the sorbet texture is achieved.