britannia.org Recipe Bin: Caribbean - Desserts & Candies

The Recipe Bin: Caribbean - Desserts & Candies

Caribbean Freeze

2/3 cup Sugar

3 tbsp Hershey's Cocoa

1 ¾ cups Water

3 tbsp Pineapple juice concentrate

1 tbsp Golden Rum or

½ tsp Rum extract

In a medium saucepan stir together the sugar and the cocoa, then stir in the water. Cook over medium heat stirring occasionally, until the mixture comes to a boil. Reduce heat and simmer for 3 minutes, stirring occasionally. Cool completly. Stir the concentrate and the rum [or rum extract] into the chocolate mixture, cover and refrigerate until cold, about 6 hrs.

Pour into a 1 qt icecream freezer container and freeze according to manufacturer's directions. Garnish as desired before serving.

Makes approximately 6 servings.

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