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Here's one for Pina Colada Sorbet

2 (20 oz) cans crushed pineapple in heavy syrup, drained, syrup reserved.
1/3 cup canned unsweetened coconut milk
1/3 cup sugar
2 TBS light rum
1 TBS fresh lemon juice

In a food processor or blender, puree the pineapple until smooth.
Pour the puree into a large bowl. Add the reserved pineapple syrup, coconut milk, sugar, rum and lemon juice. Stir to blend well. Cover and refrigerate until very cold at least 2 hours or as long as 3 days.
Stir the mixture to blend and pour into canister of ice cream maker. Freeze according to manufacturer's directions. Transfer to a covered container and freeze until firm, at least 1 hr or as long as 3 days.