Pineapple Rum Sorbet

(from desert.rose32’s recipe box)

Categories: Desserts

Ingredients

  • 1 pound frozen pineapple chunks
  • 2 cups ice
  • 6 ounces light rum, such as Bacardi or Flor de Caña
  • 4 ounces freshly squeezed lime juice (from about 8 medium limes)
  • 3 ounces Simple Syrup

Directions

  1. Place all of the ingredients in a blender and blend on high until smooth.

  2. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 8 hours. The sorbet will keep for up to 1 month.

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