Piña Colada Sorbet
Makes 3 servings.

1 - can (15-1/2 ounce) Pineapple In Heavy Syrup
2-1/2 - Tablespoon well-chilled coconut milk
1/2 - Tablespoon rum or 1/2 tsp. rum extract

• Place unopened can of fruit in freezer until solid (approx. 24 hours. Can may bulge slightly).
  
• Submerge unopened frozen can in very hot tap water for 1 minute. 
• Open can and pour any thawed syrup into food processor bowl.
• * Remove frozen fruit from can; carefully cut into 8 chunks.
  
• Into food processor, add frozen fruit chunks. 
• Then add coconut milk and rum. 
• Process until smooth, scraping blade as needed.
  
• Serve immediately or spoon into freezer container and freeze until ready to serve.

• To double recipe, process in 2 separate batches. 
• For firmer Sorbet, freeze 1 to 2 hours prior to serving.