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
- 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
- In a high power blender grind the ice cubes into 'snow'.
- Tip into a plastic bowl or jug and put to one side.
- 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.
- 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.
Need some more dairy free icy inspiration? Check out Ceri’s Instant Kiwi Coconut Sorbet, Grace’s Neapolitan Banana Ice Cream and her Blackberry Banana Ice Cream and Bintu’s Almond Banana Ice Cream too!
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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