On its own, this sorbet is sweet, but the spicy tartness of the pineapple topping is the perfect foil. A touch of corn syrup in the sorbet keeps it from freezing solid and allows for easy scooping.

Kathyrn Conrad
Recipe by Cooking Light October 2004

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Credit: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup sorbet and about 3 tablespoons topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sorbet, combine 4 cups water, 1 cup sugar, and light corn syrup in a medium saucepan; bring to a boil over high heat. Cook 2 minutes or until sugar dissolves, stirring frequently. Scrape seeds from vanilla bean into a medium bowl. Add vanilla bean and fresh lemon juice. Pour hot sugar mixture over vanilla mixture; stir well with a whisk. Cover and chill completely. Remove and discard vanilla bean. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 4 hours or until firm.

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  • To prepare topping, combine dark rum, water, sugar, and ginger in a small saucepan. Bring to a boil; cook 2 minutes. Remove from heat; cool to room temperature. Remove and discard ginger. Pour rum mixture over pineapple; chill 1 hour.

Nutrition Facts

185 calories; fat 0.1g; poly fat 0.1g; protein 0.1g; carbohydrates 39.7g; fiber 0.4g; iron 0.2mg; sodium 13mg; calcium 3mg.
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