Easy Boozy Piña Colada Sorbet
Ingredients
- 1 lb frozen pineapple
- 1 cup coconut cream
- Juice from 1 1/2 limes (~3 tbsp)
- 1/2 cup rum
- 3 tbsp agave
Preparation
Add all ingredients to a blender and blend until completely smooth. Taste and adjust sweetness as desired.
Pour into a freezer-safe container and freeze for at least 4 hours until it’s scoopable.
If frozen overnight or longer, let the sorbet defrost at room temperature for 10-15 minutes before scooping.
Notes
Use canned coconut cream, not cream of coconut, which has added sugar. If using cream of coconut, omit the agave.
For a nonalcoholic version, omit the rum or use a zero-proof alternative. Note that it may not scoop as well, and an ice cream machine is recommended for better results.
