Before I get on with today's recipe, I'd like to wish my In-Law's a Happy 40th Wedding Anniversary!
Wow, 40 years. That is over 14,600 days of making the choice to stay married.
WELL DONE! Congratulations!
Summer isn't gone yet! At least I haven't posted all my summertime recipes yet, so the season can't be done yet. :) This sorbet was simple to make, had only a few ingredients, but tasted fantastic! Definitely a welcomed treat.
Ingredients: 1 1/2 cups white sugar 1 1/2 cups water 1 (20 ounce) can canned crushed pineapple, drained 1 (13.5 ounces) can coconut milk 1/4 cup lime juice
1. Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat. Stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool. 2. Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours. 3. Freeze in the freezer canister of an ice cream maker according to manufacturer's directions.