Pina Colada Sherbet Food

PINA COLADA SORBET

Steps:

• 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.
• 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.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.

PINA COLADA SHERBET

Steps:

• In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.)
• Cover; blend or process until nearly smooth.
• Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
• Cover; freeze about 4 hours or until firm.
• Break sherbet into pieces.
• Place sherbet, about half at a time, in a blender container or food processor bowl.
• Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.)
• Return pineapple mixture to pan.
• Cover and freeze at least 4 hours or until firm.

PINA COLADA SORBET

Steps:

• Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour. Add the mixture to an ice cream machine and run until slushy. Freeze until solid. Serve with Coconut Whipped Cream, shredded coconut, cherries and cocktail umbrella in coconut shells.;
• Add the whipping cream to a chilled bowl and begin whipping with an electric mixer. Add the remaining ingredients and whip until soft peaks form. Serve on top of sorbet.

PINA COLADA PUNCH

Steps:

• Mix first 3 ingredients together in a punch bowl or pitcher.
• Add ice and mix well.
• Add sherbet.
• Enjoy!

PINA COLADA SHERBET

Steps:

• Cut the pineapple into chunks; puree in a blender with the sugar, coconut milk, rum, and lime juice until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

PINA COLADA SHERBET

Steps:

• Zest and juice the lemon.
• In a saucepan mix the half and half, sugar and lemon zest. Stir until the sugar is desolved. (When I do this the sugar is unsually disolved before it gets warm) DO NOT let the mixture boil.
• When the sugar is disolved remove from heat and allow it to cool if needed.
• When the sugar mixture is cool add the lemon juice, the can of pineapple including the juice and the whipping cream. Stir together.
• Place in electric ice cream freezer and follow manufacturers directions.

KOOL-AID SHERBET

Steps:

• In a large bowl, combine the sugar, Kool-Aid mix and milk until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. , Transfer to a large bowl, beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving.