Fresh Pineapple Sorbet

1/2 ripe pineapple, peeled and cored (about 2 cups)
8-10 tbsp sugar
1/2 cup water
small squeeze of fresh lime juice (optional)

Slice the pineapple into chunks and puree in a blender with 8 tbsp of sugar and water until smooth. Taste, then add up to 2 tablespoons additional sugar, if needed. If the pineapple is fairly ripe, you should be good to go. You don’t want to add more sugar than you need or the sorbet will end up tasting far too sweet.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Eat right away if you like your sorbet on the softer side. For an icier treat, leave it in the freezer for 3-4 hours before serving.

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