Ingredients
- 100 ml skimmed milk powder
- 120 g sucrose
- 5 g stabiliser (carob seed flour)
- 245 ml still water
- 180 g cream
- 125 g coconut purée
- 185 g fresh pineapple purée, blended and strained
Procedure
1. It’s not a cocktail, it’s not ice cream, but it is our non-alcoholic Piña Colada sorbet, ideal for toasting the summer with the whole family. Here are the steps and tools you need to start summer 2022 with the right refreshment.
2. Start by mixing all the dry ingredients: powdered milk, sugar and carob flour in a saucepan, add the water and cream and leave to rest in the refrigerator for at least 6 hours. After this time, add the coconut purée and fresh pineapple purée, already blended and strained, and pour the entire mixture into the ice cream maker, which will work until you have reached the desired consistency.
3. When serving, pour the Piña Colada sorbet into an old-fashioned glass and decorate with a slice of fresh pineapple and a Maraschino cherry.