Description
Just in time to help you survive this summer’s heatwave meet my refreshingly delicious Pineapple Coconut Sorbet. Super bonus that it is gluten free, low fat, and vegan too!!
Ingredients
Units
Scale
- 1 1/4 cup pineapple juice
- 3/4 cup sugar
- 1/4 cup agave syrup
- 1 tablespoon chopped lemongrass
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon grated ginger root
- Pinch salt
- 1 15–ounce can “lite” coconut milk
Instructions
- Stir pineapple juice, sugar, agave syrup, lemongrass, lime zest, lime juice, ginger root and salt in a small saucepan. Bring to a simmer stirring occasionally until the sugar is completely dissolved. Stir in the coconut milk.
- Chill the sorbet base by placing the saucepan in a bowl of ice water (ice bath) or in the refrigerator until cold. Strain into ice cream maker and process according to manufacturers instructions. Transfer the sorbet to a sealable container and place in the freezer until firm, or enjoy while still soft and creamy.
Notes
No ice cream maker:
If you don’t have a regular ice cream maker, pour the sorbet mixture into a loaf pan. Place in the freezer and chill until starting to freeze, about 30 minutes to 1 hour. Remove from freezer and use a hand-held electric mixer to mix the ice cream and break any ice crystals apart. Continue repeating every 30 or so minutes until nice and fluffy, then freeze until solid.
Special Equipment: Ice Cream Maker.
11 g Added Sugars, 0 mg Cholesterol
- Prep Time: 20 minutes
- Category: Dessert
- Method: Small Appliance
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup each
- Calories: 85
- Sugar: 14 g
- Sodium: 2.4 mg
- Fat: 2.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 0.4 g