mardi 24 juin 2014

Easy Pineapple Sherbet

1 very ripe fresh pineapple
2 tablespoons brown sugar
2 tablespoons rum or Kirsch
1/4 cup heavy cream (optional)
Peel, core and cut pineapple into chunks. Purée in blender until very smooth. Stir in sugar and rum or
Kirsch to taste; stir in cream if desired. Pour into a metal dish and freeze for several hours.
Sherbet should be soft and smooth when served. If it becomes too hard, purée again in blender.

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