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Tropical pineapple sorbet

Refreshing alternative to ice cream!
Refreshing alternative to ice cream!
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When one thinks of pineapple the words tropical and Hawaiian always come to mind. Hawaii is noted for their pineapples and tropical describes this fruit with a refreshing passion that is enjoyed world-wide. As we all know sorbet is a great little dessert that is just perfect for a hot summer evening. An easy recipe to create that can be prepared with or without an ice cream maker. A quick stop in the store to pick the perfect pineapple and soon everyone will be enjoying a smooth, creamy, refreshingly delicious pineapple sorbet for dessert.

Ingredients:

  • 1 small pineapple
  • 1 cup of sugar
  • 2 tablespoons of lemon juice

Directions:

  1. Peel and core the pineapple.
  2. Cut the fruit of the pineapple into chunks that will blend easily.
  3. Add the pineapple into a food processor or blender.
  4. Blend until the fruit is smooth.
  5. Then add the lemon juice and sugar.
  6. Keep blending until the sugar is completely dissolved into the pineapple juices.
  7. With an ice cream maker:
  8. Pour the pineapple sorbet mixture into the ice cream maker and freeze per machine instructions.
  9. Once the sorbet is frozen transfer it to a freezer container and cover with an air-tight lid.
  10. Return container to the freezer for 2-3 hours before serving.
  11. Without an ice cream maker:
  12. Pour the pineapple sorbet mixture into a covered stainless steel bowl.
  13. Place bowl in the freezer for 3-4 hours; this will only freeze the sorbet half way. The sorbet will still be soft or slushy in the center.
  14. Take the bowl out and use a whisk and mix the sorbet again.
  15. Cover the bowl and return it to the freezer for at least 4 to 6 hours. The sorbet should be firm now and easy to serve with an ice cream scoop.
  16. Scoop out the desired amount into dessert dishes and serve.
  17. Enjoy!

Suggestions:

  • Serve the sorbet alone or ala mode upon a slice of delicious pound cake.
  • Add a cherry or pineapple slice on the side as a garnish.

Copyright 2011 Beverly Mucha / All Rights Reserved

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