Coconut Pineapple Sorbet

By kristentirrell

Myrna

Ingredients

• 2 20oz 2 20oz 20oz cans crushed pineapple
• 1/2 1/2 1/2 cup evaporated skim milk
• 1/4 1/4 1/4 cup light corn syrup
• 1 1 1 Tbsp coconut extract
• 1 1 1 Tbsp grated orange peel

Preparation

Step 1

Combine pineapple with juice, milk, corn syrup, coconut extract and orange peel in blender and puree.

Pour mixture into 13X9X2 metal baking pan. Cover and freeze until partially frozen, about 3 hours.

Spoon into blender in batches. Whirl until almost smooth, but do not over process.

Return mixture to pan, cover, and freeze until firm, about 4 hours

Remove sorbet from freezer 15 minutes before serving.