Grenadian Rum Punch Sorbet

Cool off with a taste of the Caribbean with this refreshing Grenadian Rum Punch Sorbet. This frozen treat is bursting with the flavors of tropical fruits and a hint of rum, making it the perfect dessert for a hot summer day.

Grenadian Rum Punch Sorbet

Ingredients

  • 1 cup fresh pineapple, chopped
  • 1 cup fresh mango, chopped
  • 1 cup orange juice
  • 1/2 cup grenadine syrup
  • 1/4 cup white rum
  • 1/4 cup simple syrup

Instructions

  1. In a blender, combine the fresh pineapple, fresh mango, and orange juice. Blend until smooth.
  2. Strain the fruit mixture through a fine-mesh sieve into a large bowl to remove any pulp.
  3. Stir in the grenadine syrup, white rum, and simple syrup until well combined.
  4. Pour the mixture into a shallow dish and place it in the freezer.
  5. Every 30 minutes, use a fork to scrape and stir the mixture to create a slushy texture. Repeat this process for about 3 hours, or until the sorbet is firm.
  6. Serve the Grenadian Rum Punch Sorbet in chilled glasses and garnish with a slice of fresh pineapple or a cherry.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
5 minutes
Total time:
25 minutes
Cooking method
Freezing

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Fat
0g
Protein
1g

Supplies

Blender Fine-mesh sieve Large bowl Shallow dish

Tools

Fork Chilled glasses

Serving suggestions

Serve the Grenadian Rum Punch Sorbet as a light and refreshing dessert after a spicy Caribbean meal.

Tips & tricks

For an alcohol-free version, simply omit the white rum and increase the amount of orange juice or simple syrup for added sweetness.

Cost

$15