"Do You Like Pina Coladas" Sherbet?

If you visited my kitchen about 3 weeks ago, you’d have found yourself in a little tropical haven! When I bought the ingredients for a Coconut Roasted Pineapple Dacquoise for Tuesdays With Dorie (come back tomorrow for that post!) I picked up an additional pineapple to make Pina Colada Sherbet, from the David Lebovitz ice cream book: The Perfect Scoop.

n.o.e.’s notes:

- You can find the recipe here.

- This frozen treat gets its creaminess from (Thai) canned coconut milk rather than from dairy or custard.

- The recipe comes together in a snap – cutting the pineapple is the only real work involved. If you are pressed for time, you could use a pre-cored pineapple, but you might want to use 1 ½ of them; there’s a lot less pineapple wasted when you trim your own.

- I added at least double the lime juice.

- Although my dark rum was sitting on the counter, I forgot to add it in.

- This sherbet has an exquisite soft yellow color.

the verdict:

This refreshing sherbet hit the spot with the 4 of us who tasted it! The tropical flavors really come through, in a light, clean way. The coconut was subtle but combined nicely with the fresh pineapple taste. Our daughter was here with her friend G, who took a bite and said, "Oh, man, this is delicious!" And in the most random feedback I’ve ever received, J.D.E. said, “This kind of tastes how tunafish smells.” That didn’t stop her from enjoying her dish of sherbet, luckily.

The rum would have added a completely different dimension, and I would like to try it sometime that way. That’s a vanilla wafer in the picture up top, but the sherbet would have been great with a little of the coconut meringue from tomorrow’s dacquoise....

The whole time we were making and eating this sherbet, we all had this song stuck in our heads:



Honestly, has there ever been a more insipid song?