This has quite possibly been the busiest summer we’ve experienced yet. My hubby and I celebrated our 10 year anniversary yesterday and will be leaving town for a much deserved kid free weekend, thanks to Grandma. After we return and things settle, I’ll be getting back to my regular posting schedule. I truly can’t wait to share the photos from my daughter’s Pastel & Pony party with you, among many other exciting changes that are all happening here. Promise to have all of that coming soon, but in the mean time, it’s Friday and my brain is in vacay mode. Blame it on our crazy summer schedule, or our upcoming weekend trip, or the fact that National Rum day happens to be on Sunday. Whatever the case may be, all of the above seem like fitting excuses for today’s cocktail inspired sorbet, complete with fresh pineapple and coconut cream for a play on the well known Piña Colada.
Did I mention this Piña Colada sorbet is spiked with award-winning Flor de Caña 7 Rum?
Flor de Caña imported rum is distilled from estate-grown sugar cane in its Nicaraguan facility. It’s richness and smooth finish adds the just the right amount of balance to the creamy flavors of this frosty and tropical treat necessary for the weekend.
Fresh pineapple and coconut cream blended with Flor de Caña Rum, frozen into a creamy tropical Piña Colada sorbet. Vegan, Gluten and Dairy Free.
- 2 cups cubed pineapple + extra for garnish.
- 1 small lime juiced.
- 1 13.5 ounce can of organic coconut cream or coconut milk.
- 2.5 ounces Flor de Caña 7 Rum
- 1 cup raw sugar.
- 1 cup water.
- Create simple syrup by heating together the water and sugar.
- Allow mixture to come to a rolling boil and then continue to boil for 2 minutes. Remove from heat and allow to completely cool.
- While the simple syrup is cooling squeeze your lime into a separate dish and set aside.
- Once simple syrup is fully cooled, pour it into a blender or food processor with fresh pineapple, coconut milk, and lime juice.
- Blend or food process on high until completely pureed.
- Pour blended mixture into a stainless steel pan or dish, using a strainer to catch the pulp from the pineapple.
- Mix in 3 ounces of Flor de Caña Rum.
- Place mixture in the freezer, and allow to freeze for about 2 hours.
- It should already have the consistency of a sorbet, but to make it even creamier, remove all sorbet from the steel dish and place it back in the blender/processer. Blend/mix on high for about 1 more minute, and then cover and place back in the freezer in the same steel dish for at least 2 more hours. You can also freeze overnight. But make sure to allow a few minutes to thaw before serving.
- Scoop into single serve dishes and garnish with a slice of pineapple and palm tree cocktail skewers. I actually brought mine back from Mexico when we visited last.
This sorbet is perfect for your anytime entertaining.
Add in extra tropical vibes with some uber cute island garnishes. Palm tree shirt-dress not necessary but recommended.
I’m off to a surprise anniversary location that I’ll find more about as the day unfolds. I’ll be sharing some of our weekend travel details over on instragram.
Thanks for reading!
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