Louisiana Sweet Potato Commission

2006 DESSERT WINNER

For a decorative entertaining touch, serve this dish in martini glasses or other stemmed goblets. It makes a wonderful presentation!

Instructions:

Measure 2 tablespoons of limeade concentrate and set aside. Combine the pie filling, cream of coconut, rum and limeade concentrate (except the 2 reserved tablespoons) in a large bowl. Stir in chopped mint leaves. Transfer to an ice cream maker and freeze according to manufacturer's directions. Or, pour mixture into a large shallow tray and freeze until firm. Break into small chunks and process in food processor until light and fluffy. Return to freezer if necessary.

To make salsa, combine the reserved 2 tablespoons limeade concentrate with the candied ginger, pineapple and blueberries in a bowl, tossing gently. Stir in thinly sliced mint. Cover and chill until ready to use.

Serve sorbet topped with salsa and garnished with mint sprigs.

MAKES 8 TO 10 SERVINGS.