Spicy Pineapple Rum Sorbet
Indulge in the tropical flavors of Antigua and Barbuda with this refreshing Spicy Pineapple Rum Sorbet. This delightful dessert is perfect for cooling down on a hot day or as a palate cleanser between courses.
Ingredients
- 1 ripe pineapple, peeled, cored, and chopped
- 1 cup sugar
- 1/4 cup water
- 1/4 cup rum
- 1/2 teaspoon chili powder
Instructions
- In a saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and let it cool.
- In a blender, puree the chopped pineapple until smooth.
- Stir the rum and chili powder into the cooled sugar syrup.
- Combine the pineapple puree and the rum syrup in a large bowl, then transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
- Once the sorbet reaches the desired consistency, transfer it to a freezer-safe container and freeze for at least 4 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 5 minutes
- Total time:
- 25 minutes
- Cooking method
- Freezing
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 30g
- Protein
- 1g
- Fat
- 0g
Supplies
Blender Saucepan Ice cream maker Freezer-safe container
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Spicy Pineapple Rum Sorbet in chilled dessert bowls for an elegant presentation. Garnish with a slice of fresh pineapple and a sprinkle of chili powder for an extra kick.
Tips & tricks
For an adult twist, drizzle a little extra rum over each serving just before serving.
Cost
$10