Recipe - Pina Colada Sorbet

2 cup 14. ounce crush pineapple
One half cup Cream of coconut
1/3 cup Granulated sugar
1/3 cup Water
One fourth cup Dark rum

Place undrained pineapple and cream of coconut in largecontainer. Combine
sugar and water. Bring to boil over medium heat and boil 1 minute. Cool.
Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to
6 hours. Process in blender or food processor until smooth but not
completely thawed. Freeze until firm. Soften lightly before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini