I first made this sorbet recipe a few days ago but I have to admit, I substituted some things, so the results weren't as expected. We are trying to watch our sugar so the first thing I did was cut that down. I made the syrup w/ 1c. water, 1/2c. PureVia, and 1/2c. Sugar. I used a 20oz. can of chunk pineapple (drained) instead of crushed because it's what I had on hand. I put the coconut milk and the pineapple in a blender and blended until smooth, tempered in the simple syrup, added the lime juice and chilled overnight. After following the Mfg. instructions on my ice cream maker, the sorbet just hadn't set as firm as I'd liked so I scooped it into a Rubbermaid container and stuck it in the freezer hoping it would set a little more. Actually, it froze...SOLID Lol. We had to defrost it in the fridge for 30 minutes and then hand mix it to achieve the consistency I was looking for. Even after all that, I still have to say the taste was spot-on. So delicious and refreshing! I made a new batch tonight and followed the directions "to the T" so, fingers crossed that Round Two results in success!
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I first made this sorbet recipe a few days ago but I have to admit, I substituted some things,...