Summertime for us means hitting the beach, pool and trying to be outside as much as possible. Virginia summers are muggy to the extreme which means keeping cool is priority #1 and that’s where this sherbert comes in! Add some coconut rum (we like Cruzan) to make it a pina colada. Cheers!
Ingredients: 1 pineapple (skinned and cut into chunks) 3/4 cup whole milk 1/4 cup heavy cream 1 lime juiced and zested 1-3 tbsp rum Directions: 1. Blend all ingredients in a blender until smooth 2. Freeze in ice cream maker to manufacturer’s directions, add rum at the end to make mixture smooth (add more rum if you wish to have it easier to scoop out for later consumption)
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