We had an ice cream party at work this week, and the forecast for the week was in the 90s… totally put me in the mood for pina coladas and pain killers! The sorbet below started out as a pina colada sorbet with just pineapple and coconut. But, somehow, it morphed towards a pain killer as I kept adding/adjusting ingredients. I love how the final sorbet came out- a slight kick of ginger with a creamy ice cream-like texture. I will definitely be making it again this summer!
4 cups pineapple juice
1 cup sugar
1.5 cups coconut cream, unsweetened
2 tbsp ginger, grated
pinch of nutmeg
1/4 tsp salt
1 tbsp vanilla rum (or any other alcohol)
1. In a small saucepan, heat 1 cup of pineapple juice with the sugar. Heat on medium, stirring until the sugar dissolves.
2. Blend all of the ingredients together. Cover and chill in the fridge overnight.
3. Churn per the directions on your ice cream machine.