Sarah’s Story:

This Pina Colada Sorbet was born on one of those hot, sticky afternoons when I just needed something cold and fruity. I threw some frozen pineapple and coconut milk in the blender with a squeeze of lime — and just like that, a new summer obsession was born. Now it’s one of my favorite ways to cool off (and feel like I’m on vacation… even if I’m still in the kitchen).

🍍🥥 Pina Colada Sorbet Recipe

Ingredients:

• 2 cups frozen pineapple chunks

• 1 cup canned coconut milk (full-fat for creaminess)

• Juice of 1 lime

• 1–2 tbsp maple syrup or honey (optional, to taste)

• Pinch of sea salt

👩‍🍳 Instructions:

1. Blend:
   Add frozen pineapple, coconut milk, lime juice, sweetener (if using), and sea salt to a high-speed blender or food processor. Blend until completely smooth.

2. Serve or freeze:
   Serve immediately for a soft-serve texture, or freeze in a loaf pan for 1–2 hours for a firmer, scoopable sorbet.

3. Garnish (optional):
   Top with lime zest, shredded coconut, or a pineapple wedge for the full tropical effect!

💡 Tips:

• Want a boozy twist? Add 1 oz of white rum to the blender for a grown-up treat.

• For an extra chill treat, pour into popsicle molds and freeze.

• Light coconut milk works too — just slightly less creamy.

🥣 Nutrition (per serving, based on 6 servings):

• Calories: ~120

• Protein: 1g

• Carbs: 18g

• Sugars: 13g

• Fat: 6g

• Fiber: 2g