Pina colada with pineapple sorbet
Here is a variation on the theme of the famous cocktail. Pina colada is usually made with pineapple juice, and a scoop of pineapple sorbet is added to the cocktail. The taste is very interesting.
Ingredients
Servings 6- 350 ml of coconut milk
- 50 g sugar
- 180 ml light rum
- 1 tsp coconut extract or 100 ml coconut liqueur
- 3 cups of sprite
- 1 large pineapple
- 1.5 cups 10% fat cream
- 2 tbsp. l. cream with 35% fat
- 1/2 cup sugar
- 80 ml natural yoghurt
- 2 st. l. Teddy bear
Cooking
Step 1
Peel the pineapple, cut and grind in a blender to a smooth puree. Pass through a sieve. You should have about 3 cups puree.
Step 2
In a large bowl, mix cream and sugar until sugar dissolves. Add honey, yogurt and pineapple puree and beat well. Pour the mixture into a container with a lid and place in the freezer for 30 minutes. Remove the container and beat the mixture again with an electric mixer. Freeze the sorbet for 1.5 hours, shaking every 30 minutes. Then leave until completely frozen. It will take about 3 hours in total.
Step 3
In a pitcher, combine coconut milk, rum, sugar and coconut liqueur. Wait until the sugar is completely dissolved. Pour in the sprite and stir quickly with a long spoon. Scoop pineapple sorbet into wide glasses with an ice cream scoop and top with cocktail. Serve immediately.