Pineapple-Rum Sorbet Recipe

• 1 pound frozen pineapple chunks
• 2 cups ice
• 6 ounces light rum, such as Bacardi or Flor de Cana
• 4 ounces freshly squeezed lime juice (from about 8 medium limes)
• 3 ounces Simple Syrup

1. Place all of the ingredients in a blender and blend on high until smooth.
2. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 8 hours.
3. The sorbet will keep for up to 1 month.

pineapple, light rum, freshly squeezed lime juice, simple syrup

Taken from www.chowhound.com/recipes/pineapple-rum-sorbet-30761 (may not work)