Ingredients with Measurements:
- 1 fresh pineapple, peeled and chopped
- 1 cup water
- 1 cup sugar
- 1/4 cup fresh lime juice
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. In a small saucepan, combine water and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves. Remove from heat and let cool.
2. In a blender or food processor, puree the chopped pineapple until smooth.
3. In a large bowl, combine the pineapple puree, cooled sugar syrup, lime juice, and salt. Stir until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, until the sorbet is thick and creamy.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Churning time: 20-30 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: -18°C or 0°F
Serving size:
Makes about 6 servings
Nutritional information:
Calories: 160
Fat: 0g
Carbohydrates: 41g
Protein: 0g
Sodium: 20mg
Fiber: 2g
Sugar: 36g
Substitutions for ingredients:
- You can use canned pineapple instead of fresh pineapple, but make sure to drain it well before pureeing.
- You can use lemon juice instead of lime juice.
- You can use honey or agave syrup instead of sugar.
Variations:
- Add a splash of rum or coconut milk for a tropical twist.
- Mix in some chopped fresh mint or basil for a refreshing herbal flavor.
- Top with toasted coconut flakes or chopped nuts for some crunch.
Tips and tricks:
- Make sure the sugar syrup is completely cooled before adding it to the pineapple puree, or it may not freeze properly.
- If the sorbet is too soft after churning, freeze it for a bit longer until it reaches the desired consistency.
- For a smoother texture, strain the pineapple puree through a fine-mesh sieve before adding the other ingredients.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Let the sorbet sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
Serve the sorbet in chilled bowls or glasses, garnished with a slice of fresh pineapple or a sprig of mint.
Garnishes:
- Fresh pineapple slices
- Mint or basil leaves
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Coconut or mango sorbet
- Grilled shrimp or chicken skewers
- Fresh fruit salad
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of vodka or corn syrup to the mixture before churning.
- If the sorbet is too sweet, add a bit more lime juice or a pinch of salt to balance the flavors.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before preparing the sorbet.
- Use a clean, sanitized ice cream maker to avoid contamination.
- Store the sorbet in the freezer at the proper temperature to prevent bacterial growth.
Food history:
Sorbet is a frozen dessert that originated in ancient Persia and was brought to Europe by Arab traders. It was traditionally made with fruit juice, sugar, and water, and was served as a refreshing palate cleanser between courses.
Flavor profiles:
This pineapple sorbet is sweet, tangy, and tropical, with a bright citrusy note from the lime juice.
Serving suggestions:
Serve this refreshing sorbet as a light dessert or a palate cleanser after a heavy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Refreshing, Tangy, Sweet, Fruity, Icy