{ Pineapple Coconut Sorbet }

 In honor of my husband for father's day, I made him a batch of his favorite ice cream, Pineapple Coconut Sorbet. This stuff is so good. I use a can of coconut milk in place of any whole milk or cream and it gives it the most amazing tropical flavor. Perfect for an after dinner treat on a hot summer evening. You have to make sure that the pineapple is blended well and is liquid, otherwise you will get bits of pineapple in the ice cream and the texture isn't right. I try to make this once every few weeks and freeze what my hubby doesn't eat so he will have ice cream to eat throughout the week. *This is  perfect recipe for those of you who are not into dairy.

{Pineapple Coconut Sorbet}

1 1/2 c sugar
1 1/2 c water
1 (20 oz) can crushed pineapple, drained well
1 can coconut milk
1/4 cup fresh lime juice

Make the simple syrup by bringing the sugar  and water to a boil in a medium saucepan. Stir until liquid is clear. * This does not take long. Only a minute or so. When the liquid is clea, take off the heat and let cool while you  put together the other ingredients.

In blender, blend the drained pineapple until it is smooth and frothy, about a minute.
In a large bowl, whisk together the simple syrup, the pineapple puree, the coconut milk and the lime juice.
Cover and refrigerate for a few hours( I usually pour the mix into a plastic pitcher with a lid to put in the fridge. It takes up less space than a bowl and it is easier to pour into the ice cream cylinder when I am ready to make the ice cream.)

Freeze in ice cream maker according to manufacturer's instructions.