Roasted Pineapple Milkshake

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Combine the pineapple and 1/4 cup of the juice in a small roasting dish and roast in the oven, turning once, until golden brown, about 15 minutes.

3. 3

   Remove from the oven and let cool completely.

4. 4

   Set aside 4 pineapple wedges for garnish.

5. 5

   Put the remaining cooled roasted pineapple, any juice from the roasting dish, and the remaining 1/4 cup pineapple juice in a blender and blend until combined, about 7 seconds.

6. 6

   Add the sorbet and ice cream and blend until smooth, about 10 seconds.

7. 7

   Serve in 4 large wine goblets and top each with a splash of seltzer and a pineapple wedge.

8. 8

   Add 2 ounces (1/4 cup) dark rum to the blender when you add the pineapple.

* Per serving · 4 servings · Values may vary.

No additional tips available.