We were watching Anthony Bourdain: Parts Unknown the other night right before we went to sleep.  He was in Chile eating the most gorgeous food, exploring gorgeous land, and drinking to his heart's content.  I was half asleep, half listening and watching when all of the sudden I caught a glimpse of the most refreshing looking drink I had ever laid my eyes on.  It was simple, no fuss, and genius!  A two ingredient cocktail that I will be thinking about until after I have this baby, but for now I wanted to introduce it to you!  Pineapple sorbet and crisp white wine come together to create my version of the magical drink I saw on TV that I am calling the pineapple sorbet wine cooler.

Who remembers wine coolers?  I can't believe I used to drink those overly sweet, give you a headache the next day fruity drinks.  Well never fear, this cocktail is nothing like your memories of any wine coolers that you have ever tasted before.  This one is not too sweet and is what summertime happy hours are made of.

Even though we have one more day until it's officially Spring, I caught the Springtime bug a while ago so at this point I'm already ready for summertime and drinks like this one.  I might just be pouring sparkling water over my sorbet or eating it plain while the rest of you make me jealous with your wine, but the sorbet is equally delicious alone so at least I have that.

I ended up concocting my own version of a pineapple sorbet because I searched high and low for the store bought kind and couldn't find it.  Turns out this homemade version is so easy to make that I'll be attempting all kinds of homemade fruit sorbets all season long!

Today's a bonus post because you get a cocktail and a healthy dessert recipe in one!  

Ingredients:

• 1 Bottle Chilled Crisp White Wine (Pinot Grigio or Sauvignon Blanc)
• 3 Cup of Pineapple (Frozen or fresh that you freeze the day before)
• 3 Tbsp. of Honey
• 3/4 Cup of Light Coconut Milk

Directions:

• In a food processor or a high powered blender combine your frozen pineapple, honey, and coconut milk and process on high until the mixture is creamy and smooth.  At this point you can eat the sorbet immediately, but for the cocktail you will want to freeze it for at least 4 hours in advance.
• Scoop out 1-2 scoops of the pineapple sorbet into a glass and pour white wine over top.
• Serve immediately.

It's maybe the easiest cocktail I've ever shared with you and it's also maybe my new favorite.  I think I'll be trying different fruit versions of this sorbet for the months to come!  

Cheers to Spring finally arriving tomorrow and refreshing drinks being sipped on front porches on hot days!