Pineapple Sorbet


1 ounce 20 can crushed pineapple in syrup unopened frozen for 2 days

2 tbsps dark rum

2 tsps rum extract

3 tbsps canned cream of coconut


Submerge the unopened can of frozen pineapple in hot water for 1 minute. Open can and pour syrup into food processor. Cut the frozen fruit into chunks and add to the processor. Puree until smooth; add rum and cream of coconut, stir. Serve immediately or freeze until ready to serve, up to 8 hours.
Makes 3 cups.


Notes: Use any other canned fruit in heavy syrup and flavorings of choice.
Serving Ideas: Serve with a good cookie!