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.
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
- In a blender, combine the fresh pineapple, fresh mango, and orange juice. Blend until smooth.
- Strain the fruit mixture through a fine-mesh sieve into a large bowl to remove any pulp.
- Stir in the grenadine syrup, white rum, and simple syrup until well combined.
- Pour the mixture into a shallow dish and place it in the freezer.
- 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.
- 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