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Photo of Pineapple sorbet by WW

Pineapple sorbet

0
Points® value
Total Time
6 hr 15 min
Prep
15 min
Serves
12
Difficulty
Easy
Jamaica is known for its darker rums, which are aged in charred-oak barrels. Adding a bit of rum to this dessert not only adds deep flavor but also prevents it from turning into a solid chunk of ice. So it will stay creamy no matter how long you keep it in the freezer.

Ingredients

Pineapple

450 g, frozen, chopped

Pineapple Juice

125 ml

Root Ginger

1 inch slice(s), peeled and coarsely chopped

Rum

2 tablespoon(s)

Mint, Fresh

12 sprig(s)

Instructions

  1. Blitz the pineapple chunks, pineapple juice, ginger and rum in a blender on high speed until completely smooth.
  2. For a creamy consistency, divide the sorbet among bowls, garnish with mint (if using), and serve immediately. For granita-like consistency, transfer the sorbet to an airtight container with a lid. Cover and freeze for 6 hours or overnight.

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