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Pina colada sorbet

Yield: 9 Servings

Ingredients:

• 2 c 14. oz crush pineapple
• 1/2 c Cream of coconut
• 1/3 c Granulated sugar
• 1/3 c Water
• 1/4 c Dark rum

Instructions:

Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving.

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