pineapple coconut sorbet

Today is the third day in a row of April snow. please, please go away. Living here in the cold, cold north I think I have finally realized why T.S. Eliot called April the cruelest month. Midwinter, you accept the winterness of things, making sure to bundle up and settling into a haze of pseudo-hibernation. And then March comes along and little things begin to stir. The sky lightens. The birds chirp. And you start to hope. And then April. By April, you think it should be over. Really over. And it snows. You can feel all of the little things that have been opening up quickly shrink back.

Something has to be done about this. When I went to West Africa a few years ago, we went to a dance performance at the village king's compound. While we waited to be received, we waited in the Vodun shack. It was a little hut with a thatched roof full of fetishes. Some of this fetishes made sense to me; from my outsider's perspective, they seemed voodoo-y: bones, bits of hair, that sort of thing. But other fetishes seemed out of place and not very powerful: plastic combs, a bic pen. The lesson I learned from this, or at least the lesson I am applying now, is that anything can influence the gods.

This sorbet in my new little tulip cup is my offering to the sun gods, wherever they may be. Will it still work if it's now in my stomach?

pineapple coconut sorbet
note: I can't guarantee the amounts noted here, because despite my best intentions I didn't measure as I put this together. It's a simple preparation, so adjust to your own tastes.

2 cups pineapple puree (you can use fresh or canned here; if you use canned, just drain before pureeing the fruit)
1 cup coconut milk
1 cup simple syrup
1-2 Tablespoons rum (I used spiced rum)

Whisk ingredients in a large bowl. Chill. Freeze in your ice cream maker. If you don't have an ice cream maker, you would probably be fine just freezing it in a pan. If the texture seems to rigid once it's frozen just whiz it in a blender briefly to soften it up.