A refreshing rum sorbet made with tropical fruit and golden rum for the perfect, hassle free summer dessert.

Soooooo apparently Sunday was National Rum Day which I completely missed the boat on. I did plan on sharing this recipe last Friday but Mother Nature didn’t exactly care about my photography schedule. The pictures that I did end up taking looked pretty dismal and no amount of photoshopping could have brightened up those babies. The worst part about that situation is that I just had to make this sorbet again to be rephotographed. What can I say? It’s a hard knock life…and now I have songs from Annie playing in my head. National Rum Day or not, this tropical rum sorbet is what summers are made of.

A couple of weeks ago, my mother-in-law went to Jamaica to see her cousin marry his beautiful bride. Along with a few other souvenirs, she brought back a couple of bottles of Jamaican rum. Immediately I thought of a sorbet that my mom and I used to make a long time ago that I found in a Weight Watchers Cookbook (of all places). It was the easiest/most satisfying recipe probably ever and it was a great go to dessert for entertaining company. Thinking back I also really enjoyed it because I thought I was so cool to be making rum based desserts at 15.

The original recipe calls for one 8oz can of mandarin oranges which I didn’t have on hand, so I subbed the oranges for 1 cup of frozen mango chunks and I reduced the amount of added sugar by half – though you can definitely skip the sugar all together because hello fruit sugar. If FODMAP’s are an issue for you – stick with the mandarin oranges and skip the mangos. I promise it’s still just as good!

Allowing the sorbet to set a bit in the freezer is completely up to you. Since you’re dealing with frozen fruit it will still be cold and sorbet like enough to eat right away. I ended up popping mine in the freezer before serving because a) I thought it would look nicer in photos and b) I wasn’t prepared to have anything quite this decadent so early in the morning.

Recipe

Tropical Rum Sorbet

Yield: 8 servings Prep Time: 5 minutes Total Time: 5 minutes

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A refreshing rum sorbet made with tropical fruit and golden rum for the perfect, hassle free summer dessert.

Ingredients

• 1 20 oz can pineapple chunks in it's own juices, (not in syrup) frozen
• 1 cup | 150 grams frozen mango chunks*
• 1/4 cup | 60ml golden rum
• 2-4 tablespoons | 25 -50grams brown sugar or coconut sugar**

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Add all of your ingredients to a food processor or blender and blend until smooth. If you're struggling to remove the pineapple from the can, run the can under a stream of warm water to loosen it up a bit.
2. You can enjoy as is - it will be thick and almost smoothie like, or you can transfer the sorbet to a freezer safe container and allow it to set for an hour or two in the freezer.

Notes

To make this low FODMAP substitute the mango chunks for 1 frozen 8oz can of mandarin oranges.
*Adjust to your tastes

If you don't own a powerful blender or you don't want to freeze the fruit first, you can just blend everything together first and then transfer to a freezer container and allow it set overnight.

Nutrition Information

Yield: 8

Serving Size:

serving Calories: 77Sodium: 7mgCarbohydrates: 15gFiber: 1gSugar: 12g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: Frozen

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