First day of school, and we made it…whew! My older daughter started fourth grade today, and my younger one started kindergarten, what a milestone! My older daughter was thrilled that she was given a low locker in the high school they moved her program into – and the cushion we brought in to put on the chair actually propped her up enough to reach the desk. It’s the little things that count… My younger one was ecstatic about her teacher, and the fact that I got to pack her a lunch today. Even though her pre-school friends were split up into separate classrooms, she made a new friend today and was so proud. Aside from the fact that the bus dropped my older daughter off an hour late, at least they picked her up this morning, which was more than other people could say. All in all, it was a very good day.
Now, back to the weather, my favorite blog topic of late. All summer we were waiting for the sun to come out, and in the last two weeks, we have not seen a cloud. The schools are not air-conditioned, and those poor kids coming out of my younger daughter’s classroom, they all looked completely droopy by the end of the day. The ice-cream man could have made a fortune coming by the school when the bell rang today. Well, I didn’t have any ice-cream in the house – but this Pina Colada Sorbet from Cooking Light sure was perfect for a day like today. The pineapple really made this sorbet, and I used very ripe, fresh stuff – as sweet as can be. For a dairy-free dessert – this cannot be beat. So – I asked both my girls today if they had any homework today – and they said, “No, but you do”…now I have to get back to the mountain of papers to fill out – lucky me!! I thought they were the ones in school?
- 3 cups cubed fresh pineapple
- 1 cup coconut water
- 1/2 cup sugar
- 1 cup light coconut milk
- 2/3 cup cream of coconut
Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.
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