Recipe courtesy of Bill Wavrin
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2 hr 20 min
20 min
2 hr
8 servings



Place all of the ingredients, except coconut and pineapple rings, in blender and blend until smooth.

Freeze the bowl of an ice cream maker according to instructions. Or pour into a covered freezer proof container and place in the freezer. Stir to break-up ice with a fork after the first 30 minutes in the freezer.

Grill the pineapple rings until golden. Refrigerate until cold. Place a scoop of the sorbet centered on the ring and sprinkle with toasted coconut and put in the freezer for 15 minutes. Serve with Tequila Lime Sauce.

Tequila Lime Sauce, recipe follows.

Tequila Lime Sauce:

1 ounce tequila

2 tablespoons lime juice

2 tablespoons orange juice

1 cup nonfat yogurt

1 teaspoon lime zest

1 teaspoon orange zest

1 teaspoon brown sugar

Place all of the ingredients into a bowl and mix well. Place in a sealable container in the refrigerator until needed.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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