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 Winona SuperValu to pick the perfect pineapple and soon everyone will be enjoying a smooth, creamy, refreshingly delicious pineapple sorbet for dessert.
- 1 small pineapple
- 1 cup of sugar
- 2 tablespoons of lemon juice
- Peel and core the pineapple.
- Cut the fruit of the pineapple into chunks that will blend easily.
- Add the pineapple into a food processor or blender.
- Blend until the fruit is smooth.
- Then add the lemon juice and sugar.
- Keep blending until the sugar is completely dissolved into the pineapple juices.
- With an ice cream maker:
- Pour the pineapple sorbet mixture into the ice cream maker and freeze per machine instructions.
- Once the sorbet is frozen transfer it to a freezer container and cover with an air-tight lid.
- Return container to the freezer for 2-3 hours before serving.
- Without an ice cream maker:
- Pour the pineapple sorbet mixture into a covered stainless steel bowl.
- 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.
- Take the bowl out and use a whisk and mix the sorbet again.
- 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.
- Scoop out the desired amount into dessert dishes and serve.
- 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.
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Copyright 2011 Beverly Mucha / All Rights Reserved