Piña Colada Sorbet

Piña Colada Sorbet

Adapted from Sarabeth Levine’s “Sarabeth’s Bakery”

Serve this sorbet with tropical fruits. Or, scoop it into a glass, douse it with rum, and serve as a slushy cocktail. 

Makes about 1 quart

• 3 CUPS CANNED UNSWEETENED PINEAPPLE JUICE (ABOUT 4 SMALL CANS)
• 1 CUP CANNED SWEETENED CREAM OF COCONUT (LIKE COCO LOPEZ, NOT COCONUT MILK), WHISKED WELL
• 2 TABLESPOONS FRESH LIME JUICE

1. Place all of the ingredients in a medium bowl, and whisk to combine.
2. Pour the mixture into an ice cream maker, and process according to the manufacturer’s instructions.
3. Pack the sorbet into a covered container, and freeze for at least 4 hours before serving.