Just a hint of tequila and mint lends a touch of complexity and elegance to this refreshing summer cooler. We tested torrontes, a fruity, floral, slighty sweet wine from Argentina.

Recipe by Cooking Light June 2011

Gallery

Recipe Summary

hands-on:
15 mins
total:
7 hrs
Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, 1 cup boiling water, and mint, stirring until sugar dissolves. Let stand 30 minutes. Strain mixture through a fine sieve into a large freezer-safe container; discard mint. Stir in pineapple and next 3 ingredients (through wine). Refrigerate 45 minutes. Place mixture in freezer for 4 hours or until almost solid.

    Advertisement
  • Place half of pineapple mixture in blender; process until smooth. Spoon sorbet into a freezer-safe container. Repeat procedure with remaining pineapple mixture; cover and freeze 2 hours or until firm. Spoon 3/4 cup sorbet into each of 6 bowls; garnish with mint sprigs, if desired.

Nutrition Facts

211 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.4g; carbohydrates 35.6g; fiber 0.8g; cholesterol 0mg; iron 0.2mg; sodium 0mg; calcium 8mg.
Advertisement
Advertisement