Tropical Pineapple Sorbet

  1. In a small saucepan, heat coconut milk and cardamom pods. Simmer for 20 minutes, or until the coconut milk is very fragrant. Strain out the large pods (it's ok if some of the black seeds remain behind), and pour into a large mason jar.
  2. Now, I've seen a lot of people flummoxed by trying to break down a fresh pineapple, but it's surprisingly easy and the taste can't compare to canned pineapple. Watch my video and learn how to become a pineapple cutting magician. http://youtu.be/WCJbEtyklNE
  3. After cutting up your pineapple into large chunks, puree all of the ingredients in a blender until it's super smooth. Pour the mixture back into the large mason jar (or other container) and let it cool in the refrigerator for at least 4 hours. Once chilled, you can churn in your ice cream maker or freeze for popsicles. It's best when eaten right after churning, or if frozen hard, after defrosting on your counter twenty minutes before eating. And if you're really feeling frisky, freeze it in ice cube trays, and then puree with some rum!
  4. See more photos and recipe here! http://www.prettyrusticlife.com/blog/2014/3/14/tropical-pineapple-sorbet

pineapple, ane syrup, regular coconut milk, cardamon

Taken from food52.com/recipes/27306-tropical-pineapple-sorbet (may not work)

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