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Pina Colada Sorbet

  • Beginner
  • Makes about 1-1/2 quarts
  • 1 hr 20 min
Baking Success Or Baking Mess


2 cups Crown® Lily White® Corn Syrup
3 cups pineapple juice
1/2 cup coconut flavored rum
1/4 cup sugar


Combine corn syrup, pineapple juice, rum and sugar in a large bowl. Refrigerate 1 hour.

Pour into container of ice cream maker and freeze according to manufacturer’s directions.

Pour into freezer-safe container and freeze overnight (store up to 1 month). Remove from freezer 10 minutes before serving.

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