Fresh pineapple adds a touch of tropical sweetness to this sophisticated sherbet recipe, while rum adds a touch of booziness.
| Prep Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 very ripe pineapple – peeled, cored, and cut into chunks
- 2 tablespoons brown sugar
- 2 tablespoons rum
- ¼ cup heavy cream
Instructions
- Puree pineapple chunks in a blender until very smooth and transfer to a bowl. Stir in brown sugar and rum. Stir in cream. Pour sherbet into a metal dish and freeze for about 3 hours.
- Try using kirsch (cherry brand) in place of rum, if you prefer.
- Sherbet should be soft and smooth when served; if it becomes too hard, puree again in blender.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 5 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 11 mg |
| Sugars | 40 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Captain Morgan spiced rum sounds good
Left out the rum and added a handful of blackberries. Delicious and simple!
Don’t know what to do with that pineapple sitting on your counter. This recipe is perfect! So fresh and tasty! I changed nothing besides using my food processor. Mine needed more than 3 hours, but it was great!