Pineapple and Dark Rum Instant Sorbet

This Pineapple and Dark Rum Instant Sorbet take minutes to make in a high power blender.

It’s light, full of flavour and a delight to share at the end of a meal or on a warm summer evening.

Ahhh, the weekend is almost upon us :)

We’re heading off to a gig in Exeter tonight and it’ll be the first proper (albeit mini) adventure we’ll have had in my soon-to-be-a-campervan. She’s actually still just a cold empty metal shell, but we have BIG plans to turn her into the most comfortable and foodie friendly little house on wheels ever!

And as we’ll be parking her up for the night overlooking a glorious Devon beach, I think it perfect timing to share this ode to summer: my Pineapple and Dark Rum Instant Sorbet.

It’s made by grinding up ice cubes + flavour in a high power blender. I wouldn’t recommend trying this in a regular blender, at least my previous blender one would definitely not been able to turn ice cubes into snow!

When you scoop it out of the blender bowl, it’s going to slushy, soft and far too easy to eat, but if you’re after a firmer sorbet or you want to make to ahead of time, follow the directions below and you’ll be sorbet’d up. No ice cream maker required.

Below are the instructions using a Thermocook, but you can easily adapt this to work in any high power blender.

Pineapple and Dark Rum Instant Sorbet

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Rum & Pineapple Sorbet

Prep Time

2 hrs

Total Time

2 hrs

 

Course: Dessert

Cuisine: Jamacan

Keyword: rum and pineapple sorbet

Servings: 6

Calories: 251 kcal

Author: Jane Sarchet

Ingredients

• 30 ice cubes
• 1 pineapple perfectly ripe,peeled, cored & chopped into chunks
• 250 g icing sugar
• juice of 1 lemon
• 1 egg white
• 2 tablespoons dark rum

UK Measurements - USA Measurements

Instructions

1. In a high power blender grind the ice cubes into 'snow'.
2. Tip into a plastic bowl or jug and put to one side.
3. Blend the rest of the ingredients together for 30 seconds for a chunky sorbet, or 90 seconds for a smooth finish. Tip in the snow and blitz again for a few seconds or until well mixed.
4. Serve immediately for a loose sorbet or pour into the plastic jug or bowl and freeze. Set the kitchen timer for 20 minutes, stir with a fork and repeat several times until the sorbet is frozen.

Nutrition Facts

Rum & Pineapple Sorbet

Amount Per Serving

Calories 251

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 14mg1%

Potassium 172mg5%

Carbohydrates 61g20%

Fiber 2g8%

Sugar 55g61%

Protein 1g2%

Vitamin A 90IU2%

Vitamin C 72.1mg87%

Calcium 22mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Need some more dairy free icy inspiration? Check out Ceri’s Instant Kiwi Coconut Sorbet and Grace’s Neapolitan Banana Ice Cream.

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If you’re thinking of investing in a power blender, do check out my full review of the multi-functional Thermocook here, and my full review of the Froothie blender here.

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