Pineapple Sorbet
Bright, frothy, and bursting with tropical flavor, this pineapple sorbet is a refreshing escape to island sunshine. Made with ripe Hawaiian pineapple or a convenient can from the pantry and a touch of citrus, it’s the perfect palate cleanser or light dessert for warm days.
Fresh Pineapple Sorbet Ingredients:
- 1 small ripe Hawaiian pineapple
- 1 cup simple syrup
- 2 tablespoons fresh lemon juice
Instructions:
- Prepare the pineapple:
Peel, core, and cube the pineapple. - Purée:
Process the pineapple in a food processor until very smooth and frothy (about 2½ cups). - Mix:
Stir in the simple syrup and lemon juice. Taste and adjust sweetness or acidity as needed. - Freeze:
Pour into the bowl of your ice cream maker and freeze according to the manufacturer’s instructions.
Canned Pineapple Sorbet Ingredients:
- One 20-ounce can pineapple packed in its own juice (juice discarded or saved for another use)
- 1¾ to 2 cups simple syrup (adjust to taste)
Instructions:
- Drain and purée:
Discard the juice and purée the pineapple until smooth. - Mix:
Stir in 1¾ cups simple syrup. Taste and add more syrup if needed for sweetness. - Freeze:
Pour into your ice cream maker and freeze per the manufacturer’s instructions.
Serving Suggestions:
Serve either version in chilled bowls, or for extra flair, in hollowed-out pineapple halves. Garnish with a sprig of mint, a lime wedge, or toasted coconut.
