Pinkglow Pineapple Sorbet

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Around here we are into the heat of summer. That means we are looking for cool and refreshing sips and nibbles to enjoy during this hot time. One thing that I find wonderfully refreshing is fresh fruit sorbet. It is intensely flavorful, deeply chilling, and when mixed with rum and whirred in a blender, makes one heck of a frozen cocktail. This version was made using a Pinkglow pineapple, provided to me (with my enduring thanks) by Melissa’s Produce. Not only is it very pretty, but it is deliciously sweet, and makes a lovely presentation to serve to your grateful guests.

Pinkglow Pineapple Sorbet

½ Pinkglow pineapple, peeled, cored, and cubed (two cups)
½ c. sugar
1/3 c. water
2 T. pineapple rum

Place all ingredients into a food processor, and process until creamy. Refrigerate for at least one hour before processing in an ice cream maker. Put into an airtight container and freeze.