 | Pineapple Passion Colada Sorbet1 qt. Chef Dontrell Ham, Hi Life Restaurant |
| • | 1 cup The Perfect Purée Passion Colada blend, thawed |
| • | 2 cups simple syrup (1:1 ratio of sugar and water) |
| • | 1 cup pineapple juice |
| • | Zest from 1/2 orange |
| • | Zest from 1 lime |
| Method: | |
| 1. | To make simple syrup, mix 1 1/2 cups granulated sugar with 1 1/2 cups water. Bring to a boil, then turn down to simmer. Cook for 5 minutes and then chill. |
| 2. | Mix simple syrup with all other ingredients. Pour into ice cream machine and spin to the manufacturer’s instructions. |