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Sorbet: Rum Punch

The rum punch drinks were so good it was nearly impossible not to make it as a sorbet. Adam, was a little bit of a party-pooper and said that he prefers his alcohol in liquid form but he ate his words. The sorbet is awesome. The alcohol is very present and packs a little punch so I’d say this is a grown-up dessert since nothing “cooks off”. But since there’s so much it tends to not freeze so hard and be a little like a slushy. Frankly, that only increased it’s appeal for me!

Rum Punch Sorbet

  • 2/3 cup orange juice
  • 2/3 cup mango juice
  • 2/3 cup pineapple juice
  • 1/4 cup Rose’s Grenadine syrup
  • 1/3 cup light rum
  • 3 key limes, juiced
  • 1/2 cup pineapple chunks
  • 1/2 cup mango chunks

  • Put all the ingredients into a blender and blend until smooth.
  • Pour the ingredients into your ice-cream maker and churn according to the manufacturers instructions until smooth and creamy. About 30 minutes.
  • Enjoy right out of the machine or freeze for later.

Preparation time: 2 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6