I have a new subscription to Cooking Light magazine. I read it while I'm sitting in the carpool pick up line at school waiting for my kids. I found so many new recipes I want to make, and this is one of them. This recipe is adapted from the March 2011 Cooking Light issue.
The original recipe is simply called "Tropical Sherbet" because it uses 3 parts pineapple, 1 part papaya. We don't care for papaya, so I just used all pineapple. I also added lime zest. This is a great tropical treat that will make you want to be at the beach listening to the ocean.
2/3 cup granulated sugar
2/3 cup water
4 cups fresh pineapple, cubed (1 whole)
3/4 cup coconut milk (found on Asian aisle)
1 T fresh lime juice
zest of lime (optional)
1 T light corn syrup
In a small sauce pan over medium heat, stir together the sugar and water until sugar completely dissolves. Remove from heat and let cool. This is a simple syrup.
Combine cooled simple syrup , pineapple, coconut milk, lime juice, lime zest, and light corn syrup in a blender, and process until smooth.
Note: Original recipe says to strain the mixture over a fine sieve and discard solids. I chose not to do that to have more texture.
Pour sherbet mixture into the freezer can of an ice cream maker, and freeze according to manufacturer's instructions. Transfer to an air tight container, and freeze for 2 hours, or until firm. It was also very good soft serve! Enjoy!