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Summer Seduction: Parrothead Sorbet

Summer Seduction: Parrothead Sorbet
Summer Seduction: Parrothead Sorbet
Chef Larry Edwards/Casa de Cuisine

If you don't know what a "Parrothead" is then you have never closed your eyes on a Summer evening and sang "Come Monday," you have never held your hands together in the air to resemble "Fins," you have never dined on an Island with a "Cheeseburger in Paradise" or left reality and ventured to "Margaritaville." You, my friends, have missed out on the greatest party on the face of the Earth. So, do yourself a favor and cruise on into "One Particular Harbor" and always remember, "It's Five O'clock Somewhere."

Point-in-fact: Jimmy Buffett is a true American treasure. If you are ever in a bad mood or want to chill out after a bad day, slip some Jimmy Buffett into the CD player, close your eyes and head into the Caribbean with the Coral Reefer Band and sip some dark rum. Within a matter of minutes, you will be smiling, your toes will be tapping and if you've had enough rum, you'll be mentally transported to the secret Island of Margaritaville and you just won't give a damn about anything except joy!

So, for all my fellow Parrotheads out there (and those who will soon join the flock) until Jimmy and the Band come rocking into your town this Spring and Summer on tour, blast those stereos with the best party music on earth and toast Jimmy with a brand new sorbet created by Chef Larry Edwards to celebrate the musical magic which is Jimmy Buffett!

Ingredients needed to make Parrothead sorbet (makes about 4 cups):

  • 1 mango, pitted, peeled and chopped
  • 1/2 fresh pineapple, cored, skinned and chopped
  • 1 cup sugar syrup
  • 2 cups coconut milk
  • 2 Tbs. Grenadine syrup
  • Juice of 1 lemon
  • 1/2 cup dark rum


  1. Place the mango and the pineapple into a food processor and puree.
  2. In a large bowl whisk together the sugar syrup, coconut milk, Grenadine and lemon juice.
  3. Stir the mango/pineapple puree into the coconut milk mixture and chill 1 hour.
  4. Pour the mixture into an ice cream machine and churn 20 minutes (if you don't have an electric machine, follow manufacturers instructions).
  5. After the 20 minutes of churning, add the rum and churn 5 minutes.
  6. Place the sorbet into a freezer-safe container and freeze at least 1 hour before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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