I’m making Pina Colada Sherbet!
This Easter I’m staying home, planning to get tropical making Pina Colada Sherbet. It won’t look like the picture but I shall enjoy making it and eating it! And anything with pineapple in it just has to be good for you.
Whatever you do this Easter, give yourself a treat, stay home and stay safe.
Here is the recipe if you want to give it a go
A sherbet is very similar to a sorbet, but uses a proportion of milk to make the mixture slightly more creamy. Home made sherbets can be made more luxurious by adding single or even double cream to the mixture. They are not too rich or filling, they work particularly well with fruits and are therefore refreshing and quick to make. Most take about 20 minutes to freeze-churn, and they can be served straight from the ice cream machine. They can be stored in the freezer for a short time, but prolonged freezing tends to make them crumbly. So best to make and eat over the Easter weekend!
I just happened to have all the ingredients. May be it’s a chance to put that tin of coconut milk at the back of the cupboard to good use! Failing that, just improvise!
200g/7oz coconut milk
350ml/12 fl oz milk
100g/3.5 oz caster sugar
250ml/9fl oz pineapple juice
4 tbsp Malibu or white rum
fresh pineapple and berries to decorate
It is very simple!
- Stir the coconut milk, milk, sugar together until the sugar is dissolved, then add the remaining ingredients.
- Turn the mixture immediately into an ice-cream machine. Freeze-churn until ready to serve.
- Serve with fresh pineapple, berries and any other fruit you fancy.
I have never shared a recipe online before, but we’ve never been in this situation before and anything that helps us get through the Easter weekend has to be worth sharing.
Happy Easter everyone.