if you’re anything like me, the moment the weather gets warm, you’re all, HEY, GUESS WHAT? IT’S ICE CREAM TIME! seeing as the temps have been well above 100 here, it’s absolutely, positively ice cream + sorbet weather. despite not owning an ice cream maker, i really wanted to make some sorbet this past weekend, so i did some searching + discovered this post on how to make ice cream without a machine. hallelujah! so, i gathered up the ingredients for this piña colada sorbet + got cookin’.
this turned out AMAZING. it tastes just like a piña colada in refreshing sorbet form. the combination of bright pineapple + creamy coconut is one of my favorites, + it absolutely does not disappoint here. while i must disclose that this sorbet is highly addictive, i do have good news: at under 150 calories per serving, it’s guilt-free. yay! so, next time you’re craving a fab dessert that will transport you to a tropical paradise (while still keeping you swimsuit-ready), give this awesome sorbet a try!
piña colada sorbet
makes 10 servings (serving size: 1/2 cup), adapted from cooking light
3 cups fresh pineapple, cubed
1 cup coconut water
1/2 cup sugar
1 cup light coconut milk
2/3 cup cream of coconut
place first 3 ingredients (pineapple, coconut water + sugar) in a blender, + process until smooth + sugar dissolves.
combine pureed pineapple mixture, coconut milk, + cream of coconut in a bowl; stir well with a whisk. cover + refrigerate until thoroughly chilled.
pour mixture into the freezer can of an ice-cream freezer, + freeze according to the manufacturer’s instructions. once frozen, spoon sorbet into a freezer-safe container; cover + freeze for 2 hours or until firm.
OR, if you don’t have an ice cream maker, do what i did + use david lebovitz’s instructions on how to make ice cream/sorbet without an ice cream machine. it worked wonderfully for me!
nutritional information per serving, as provided by cooking light:
servings per recipe: 10 • serving size: 1/2 cup • calories: 136 • fat: 4 g • protein: 0.7 g
carb: 26.4 g • fiber: 0.3 g • sodium: 40 mg