Piña Colada Sherbet

You guys have probably noticed that the blog has been a bit quiet lately. Um… I haven’t actually posted since May. Uffda. Starting a new job and planning a wedding has kept me pretty busy, but I also just haven’t been cooking very many new, exciting, “blog-worthy” things.

You’d think that joining a CSA for the first time would lead to a lot of new recipes, but most days I just come home and eat vegetables for supper. One night I just had half a cabbage. It was deliciously braised in olive oil and butter with new potatoes and fresh onions, but still, cabbage. Definitely getting in touch with my Polish ancestors. ;)

All these local, organic vegetables that I pick up every week are gloriously fresh and don’t need much more than a quick sauté, so that’s been my summer. Simple, easy, instinctive cooking rather than meal-planning and poring over new recipes. It’s kind of refreshing. I’m sure once fall starts up again and Gabe is home, I’ll happily jump right back into more ambitious meals. But for now, I’m enjoying the simplicity of summer.

Here’s an easy recipe in honor of yesterday’s National Ice Cream Day: piña colada sherbet that comes together in seconds. (Well, seconds in the food processor and about 30 minutes in your ice cream maker.) With just a handful of ingredients, it epitomizes the simple, laid-back pleasures of summer.

Piña colada sherbet

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Piña Colada Sherbet

  • 1 pineapple, peeled, cored, and chopped (about 4 cups)
  • 1 cup sugar
  • 1 cup unsweetened Thai coconut milk
  • 1 Tbs. dark rum
  • juice of one lime

In a food processor or blender, purée together all ingredients until smooth. Chill the mixture thoroughly in a refrigerator (at least 8 hours), then churn in your ice cream maker according to the manufacturer’s instructions. Serve immediately or transfer to a freezer-safe container and let “ripen” in the freezer for a few hours.

Makes about 1 1/2 quarts.

Source: Very slightly adapted from The Perfect Scoop by David Lebovitz.

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