Pina Colada Sorbet Recipe
Almost two years ago now, I was truly burnt out. It’s happened a couple of times in my adult life because I have workaholic tendencies.
Actually, let’s be honest: I am a workaholic who did not learn from past mistakes.
At the time I was working 20 hours a week for an advertising agency, helping my creative friends with their clients whenever they asked and trying to cram full-time blogging hours into whatever time I had left. I had to “balance” this with my role as mother and wife.
People ask me how I did it all. Snort. The real answer is that I cut out all television, I stopped having a personal life and I didn’t sleep more than five hours a night.
I also didn’t go on vacation without taking my work with me. While Sam and Mike slept, I would be working in another room.
It was also almost two years ago now that I knew I had to change. For real this time.
We were on a cruise. Our first real vacation in years.
And it was the first time I felt truly relaxed in a decade. I remember sitting on the deck of the ship with Mike. Sam was having the time of his life in the onboard kids’ club while Mike and I were in the area of the ship where no kids were allowed.
We were staring at the ocean. He had a beer and I had a virgin pina colada. That feeling of pure relaxation washed over me. I knew I needed to feel that more.
Listen, I’m never going to be an idler. But there are things “recovering” workaholics like me can put in place to have a life again.
It might sound like a cliché, but every time I taste pina colada, it brings me joy. I remember that time on the ship with Mike. I remember that feeling of pure relaxation.
My friend Allyson gave me this recipe for homemade pina colada sorbet and it is going on the menu for an upcoming housewarming with Mike’s family.
Since it’s hot as heck right now and all of our guests will be family, our get-together will be low-key. The combination of pina colada and sorbet — that is easy enough to make in your own kitchen—is high on my “must-do” list.
Kitchen appliances that make food prep easier and more time efficient always get my approval. The Braun Multiquick 7 is a wonder.
The more you squeeze the starter trigger, the more power it produces. Knead bread, chop, mince, puree, shred, slice or crush—it’s that versatile.
Even with the powerful 750 watts motor, it’s quiet. You can check out more great Braun products on their Facebook.
And it makes an excellent pina colada sorbet—I’m sold!
- 1 pineapple, peeled, cored, and chopped into chunks
- 1⁄2 cup coconut milk (not water, milk found in the can)
- 1⁄2 cup white granulated sugar
- 3 TBS water
- Shredded coconut for garnish, if desired
- Maraschino cherries for garnish, if desired
- Using the Braun Multiquick 7 with processing bowl, add pineapple chunks and pulse, then process on high until completely processed.
- In a small saucepan over medium-high heat, add coconut milk and sugar, whisk to combine and bring to a simmer; reduce heat to medium and simmer for 2 minutes, whisking occasionally.
- Add blended pineapple to a large bowl, then pour the coconut/sugar mixture into the pineapple; whisk to combine.
- Pour into a shallow metal pan/loaf pan, and place in freezer for at least 6 hours, or overnight.
- Cut sorbet chunks out of the metal pan, and place them in the large plastic cup/container (you can do half at a time if needed). Add the 3 TBS water (or use half the water if you are doing multiple rounds). Using the immersion blender, push it down into the plastic cup on top of the frozen sorbet chunks, and press down to process until smooth (will be thick but smooth). Repeat until smooth.
- Serve in bowl garnished with shredded coconut and don’t forget the cherry! Serve immediately or place back into freezer.
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