The Recipe Bin: Caribbean - Desserts & Candies



    Caribbean Freeze
     
     
    ⅔ 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.

    unknown calories per serving.

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    Database Last Updated: March 11 2024.
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