Cocktails, Recipes

Piña Colada Sorbet

August 25, 2016

After many months of waiting and putting it off, earlier this week I decided that I was tired of having my large cookbook collection rest on the floor of my apartment. There’s no real order to the books and I’ve often found that I want to reference one of the larger ones…the ones that are that base of these giant stacks. So today, I await the arrival of book shelves. I rearranged my work schedule and took the day off. I’m now almost 99% sure that they won’t arrive until closer to 5pm, a time I would normally be home by.

Piña Colada Sorbet

Because I’m essentially tethered to my apartment for the day, I decided I would at least be productive. Last week, on a whim, I made a Piña Colada and then dumped the mixture into my ice cream maker (because a true frozen dessert lover should ALWAYS be prepared for frozen treats) and I was able to enjoy Piña Colada Sorbet whilst watching in the summer smut that is Big Brother (#TeamPaul).

All you need to make Piña Colada Sorbet

This first round, was quite unglamorous. In went pineapple. In went a can of cream of coconut. There was some frozen pineapple in the freezer and that went in too. And just a squeeze of corn syrup, the magical secret to the best sorbet. I skipped on the rum because it was a school night and I’ve been trying to go back to my lightweight years by just drinking on my weekends/days off. I was pleasantly surprised. I had done no measuring. No weighing. No writing down of anything. The next day, when I went in for the rest, the sorbet had hardened up quite a bit more from the night before. It was still edible. Still delicious. However, I knew that including a bit of rum wouldn’t make it too slushy then.

Piña Colada (soon to be) Sorbet

So as I spent this lazy day off lounging around in a t-shirt and gym shorts, eating whatever leftovers are in sight, I decided (previously) that I would recreate this sorbet. Although, I’m not quite sure it’s sorbet. A sorbet is fruit puree and syrup. It’s definitely not ice cream or gelato. And sherbet is sorbet with just a bit of dairy added. And coconut is a fruit (momentary pause while I google to double check).

I’m back (time elapsed: 67 seconds).

It’s a fruit and a nut and a seed. So we will stick to sorbet. But really, who cares. This is a way to make a Piña Colada and eat it with a spoon. Or just go ahead and drink it if you really want.

Freshly churned Piña Colada Sorbet

Best of all, you need very few ingredients, very little time and…ummm…I guess that’s it. There is no need to boil up a syrup. No need to chill overnight. No need to cook down fruit.

Step 1: Throw it all in a blender.
Step 2: Throw it all in an ice cream maker.
Step 3: Throw it all in the freezer.
Step 4: Throw it all in your mouth.

You can scale this back to just pineapple and cream of coconut. Leave out the lime if you want. Leave out the rum if you want. Add in more rum if you want (please note, however, that the more you add, the less it will freeze solid and the more of a “slushy” consistency you will end up with…which isn’t really a bad thing, but if you’re going to go through all that trouble just to drink it through a straw, then why bother?). It’s a beautiful little thing.

Piña Colada Sorbet

So celebrate the end of Summer (THANK OUR LORD, JOHNNY APPLESEED) by whipping up a quick batch of a boozy favorite and eat until you can no long remember it’s disgusting outside and wake up from your drunken slumber during September. (It would be easier to just drink right from the bottle of rum if that’s what you’re really going for here)

Piña Colada Sorbet

Some random-yet-connected thoughts:

• Embellish this however you like. add in a splash of ginger liqueur or maraschino cherry juice or pineapple juice or guava juice or…you get the idea.

• I like to keep a quart container in my freezer along with the ice cream bowl. this way, once the ice cream/sorbet is made, it goes right into a chilled container and doesn’t start melting right away.

• You could easily use this as a drink recipe. just add in some ice to thicken it all up whilst blending (and maybe cut back slightly on the corn syrup).

• While this works for a Piña Colada, I’m not sure it would work as easily for a Strawberry Daiquiri. That truly is more like a traditional sorbet so I’d recommend using macerated strawberries (and include the syrup), maybe a touch of orange, some corn syrup and no ice. no guarantees, though. maybe i’ll get on that next.

And one final note, my shelves arrived at 3pm. They were put together by 4. The books were on them by 4:25. So if I had worked a full day today, I would have JUST missed their arrival, my books would have lived on the floor for another day and I would have been incredibly annoyed. #Bless

Piña Colada Sorbet
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Print Recipe
Beverage, meet Ice Cream Maker.
Servings Prep Time
1 quart 5 minutes
Passive Time
25 minutes
Servings Prep Time
1 quart 5 minutes
Passive Time
25 minutes
Piña Colada Sorbet
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Beverage, meet Ice Cream Maker.
Servings Prep Time
1 quart 5 minutes
Passive Time
25 minutes
Servings Prep Time
1 quart 5 minutes
Passive Time
25 minutes
Ingredients
Servings: quart
Units:
Instructions
  1. Put everything into a blender (or a food processor) and blend until smooth. You should end up with about 3 1/2 cups of purée.
  2. Set up your ice cream maker, turn it on and add in the purée. Let it churn away for 20–25 minutes. This time will vary based on different ice cream maker brands, how chilled the bowl was, how cold the purée is.
  3. Scoop out the sorbet into a chilled container and pop it into the freezer for at least an hour (3 would be preferred).
Recipe Notes

When it comes to zesting and juicing half a lime, zest the entire lime. Use what you need and the rest can be frozen in a little tupperware until ready for use. Do this before you slice your lime in half. Trying to zest half of a cut lime is harder than it looks. Save the other half of the lime for Gin & Tonics.

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