I love a cool, refreshing sweet treat when the temperatures reach the upper 90s—or higher. And this Non-dairy Fresh Pineapple Sorbet does not disappoint.
It is a light fruity dessert that is all-natural and dairy-free while remaining deliciously satisfying without weighing you down. It’s the ideal way to wrap up a delightful summertime meal or cool down on a hot afternoon, and it can easily be turned into an alcoholic beverage for entertaining, too.
Non-dairy Fresh Pineapple Sorbet
|
|
|
Yields 1½ quarts
8 cups fresh cut pineapple
¼ cup agave syrup
1 cup unsweetened coconut milk
|
|
|
1 teaspoon pure vanilla extract
2 tablespoons dark rum (optional)
- Place the cut pineapple into a large blender or food processor. Add in the agave syrup.
- Pulse until the pineapple is pureed. With the blender running, pour in the coconut milk, vanilla and rum if desired.
- Puree until the mixture is smooth. Pour the mixture into a large freezer-safe container with a tight-fitting lid.
- Place the pineapple sorbet into the freezer for 6 to 8 hours or until it’s completely frozen.
- Before serving, remove the sorbet from the freezer and allow it to sit at room temperature for about 5 minutes. This sorbet will last in the freezer for up to a month.
This article was originally published in the July 2024 issue of 225 Magazine.