GUEST POST: Lori´s Pineapple Sorbet!
July 21, 2010 § 2 Comments
As you probably guessed, dessert is a main course at our house. After the success of the Raspberry/Blueberry sorbet, I decided to experiment with another favorite fruit: Pineapple. We liked it even better! The foundation of this recipe is the same as the Raspberry/Blueberry Sorbet.
Serves 4 – 6
1 cup sugar
1 cup water
1/2 fresh pineapple, cut into large pieces (about 2 cups pureed)
1 seedless orange
1/8 cup lime juice, fresh
1/4 cup corn syrup
1. Bring water and sugar to a boil in a small saucepan over medium heat. Reduce heat, allow to simmer without stirring, until sugar dissolves (approx 3 minutes). Set aside to cool completely. (I placed the pan in a bowl of ice water to cool faster.)
2. Peel orange and pineapple. Cut pineapple into large chunks, including the core, and puree along with the orange. (We like bits of pineapple in our sorbet; if you prefer it smooth, leave out the core and press the puree though a strainer.) Add lime juice and whir again. (Note: The pineapple/orange puree should measure about 2 cups — doesn’t have to be exact.) Add cooled sugar syrup and corn syrup. Whiz a few seconds to stir.
3. Pour the mixture into an ice cream maker and proceed with the manufacturer’s directions. If you prefer the sorbet soft, eat right away. Otherwise, place in freezer to firm up.
Diet Notes: Gluten-free, vegan, nut-free