There is a belief in the culinary world that if you add alcohol to an ice cream or a sorbet, you will ruin both its texture and its ability to freeze. It is for this reason that if you look at the ingredients on your store bought chemically induced yummies that have alcohol names in their titles, as in Rum Raisin Ice Cream, you will notice they use "flavoring" and not the real stuff. Well guess what, I am now going to blow that belief into the water and I will tell you how in the recipe!
To make sugar syrup simply combine equal amounts sugar and water into a sauce pan and let cook over medium heat just until the sugar has melted and the water is clear. Let the mixture cool to room temperature before using it. You can also make large batches of this and store in a glass container in the refrigerator.
Ingredients needed to make Pineapple and Rum Sorbet (makes about 4 cups):
- 4 cups pureed pineapple
- 2 cups sugar syrup
- 1/4 tsp. salt
- 1/4 cup chopped maraschino cherries
- 1/4 cup dark rum
- Into a large bowl whisk together the pineapple, sugar syrup, salt and cherries.
- Pour the mixture into an ice cream machine and let churn 20 minutes (assuming you have an electric machine and if not, then follow manufacturers instructions).
- After 20 minutes, add the rum and let churn 5 more minutes. DO NOT add the rum before hand or your sorbet will not set.
- Spoon the sorbet into a freezer-proof container and place in freezer at least 1 hour before serving. Due to the fact you added the rum after the freezing of the ingredients, you will not have a liquidy sorbet. By freezing it further (the final hour), the natural pectin of the pineapple will absorb the rum and you will have a perfect sorbet.
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