Sandra Roses and Piña Coladas

Note: This post is my entry for Hay Hay It’s Donna Day #13, hosted by Laura at Eat Drink Live.

Just as the weather here in Oregon jumped up by 10 degrees after Memorial Day, it took another leap on the 4th of July, and we’re now getting temperatures in the high 80’s and 90’s. There’s a rumor we might even hit triple-digits this coming week, too. In heat like that, sorbet is the perfect dessert, and I’m happy to have any excuse to make more.

Ready for pitting

Although I was very tempted to make chocolate or chocolate-coconut sorbet, I couldn’t pass up another chance to use some of the gorgeous fresh fruit filling up the farmer’s market stalls, and I knew the first fruit I would sorbetize was a pile of gorgeously red cherries that were labeled Sandra Rose. I’d never heard of them before, but the vendor claimed they were sweeter than both Rainiers and Bings. I used David Lebovitz’s recipe and ended up with a batch of glowing magenta cherry sorbet, with a cherry flavor so complex that Jeremy almost thought he could taste raspberries too.

Tundra Rose sorbet

That lasted maybe three days, and only because we still had fig ice cream too. Clearly more sorbet was in order.

Fortunately, I had a ripe pineapple waiting in the fridge for just such an occasion. I’ve never broken down a fresh pineapple before, and it turned out to be extremely easy. Really, the hardest part was just keeping the dog from pulling scraps of peel out of the trashcan for a snack. Then I blitzed it in the Cuisinart with some sugar and coconut milk, and before I knew it, I had a quart of piña colada sherbet waiting for consumption.

Pina Colada Sherbet

Was this one a success? Well, when I suggested making piña colada sherbet next, I was met with a less-than-enthusiastic response from Jeremy. To wit, he looked mournful, said that I’m more of a piña colada fan than he is, and reminded me how much he liked that strawberry-sour cream ice cream. But he doesn’t much like storebought strawberry ice cream either, and when I presented him with a scoop of quickly-melting sherbet, he had no trouble eating every last bit. Fresh fruit makes a world of difference. But I’m making him some more strawberry ice cream tonight, just for being such a good sport. 🙂

Piña Colada Sherbet

1 ripe pineapple, peeled, and cored (4 cups)
1 C sugar
1 C Thai coconut milk
1 T dark rum (I left this out)
1 tsp freshly squeezed lime juice (I used lemon)

Cut the pineapple into chunks. Puree in a blender with the sugar, coconut milk, rum and lime juice until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop, by David Lebovitz

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5 thoughts on “Sandra Roses and Piña Coladas

  1. July 14, 2007 at 1:48 pm

    Great sherbet! Any chance you would post the sour cream-strawberry ice cream recipe?

  2. July 14, 2007 at 11:23 pm

    Helene, the sherbet was really refreshing. I was a little depressed when I scraped the bottom of the container last night, so I may just have to make another batch! I’ve added the strawberry-sour cream ice cream recipe to my original post about it, linked above.

  3. July 16, 2007 at 11:45 am

    Yummy~
    a pina colada and icecream all in one! Just think of the savings in straws!

  4. July 16, 2007 at 8:45 pm

    Hard to chose a favourite. They both sound delicious. Thanks for participating in HHDD.

  5. July 17, 2007 at 8:42 am

    Sandi, even though I don’t do the drinks, give me pina colada sherbet any day. Ooh, or a smoothie. Especially in the summer!

    Barbara, pineapple, cherry, and nectarine are some of my favorite fruits. So guess what flavor of ice cream is next on the menu? 😉

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