Sorbet’s are like ice cream, but they are dairy-free. That is important for people like me who are lactose intolerant. From time to time I will indulge in classic ice cream, but I can only have it in small quantities. However, I can eat sorbet whenever I want. Sorbet’s are very simple and traditionally they are made from just fruit and sugar (or simple syrup). My take on pineapple sorbet does contain one extra ingredient to make it smoother and more ice cream like and that is coconut milk. Follow along with me as we make a delicious creamy pineapple sorbet.
Ingredients:
1 pound frozen pineapple
1 cup coconut milk
1 tbsp fresh squeezed lemon juice
Directions:
- Pour pineapple into your food processor and start processing on low.
- Add the simple syrup, coconut milk and lemon juice to the food processor and continue to mix until you have a soft smooth mixture the consistency of soft serve ice cream.
- Place sorbet into a container to store and freeze for 1-2 hours before use.
- After 1-2 hours remove from freezer and enjoy!
Note: If you freeze your sorbet too long and it is harder than you would like you can let is sit on counter to defrost for 5-1o minutes to soften up before you scoop it.
To get the recipe for simple syrup go to: https://mylowcountryliving.net/how-to-make-homemade-simple-syrup/