Monday, 4 June 2007
Recipe: Pineapple Sorbet
This is by far the best recipe for pineapple sorbet I've ever found. Most versions tend to be rather crystalline, whereas this one is creamy and soft when first made, and it remains so even after several months in the freezer.
Ingredients: half a cup of Sugar; half a cup of Water; 1 very ripe medium-sized Pineapple; juice of 1 Lime.
1. Heat the Sugar and Water together over a low heat, stir just until the Sugar has all dissolved, then remove from heat and allow to cool to room temperature.
2. Peel and core the Pineapple (preferably using a pineapple-corer, as this does the job in seconds, literally, and allows you to catch all of the juice as you do so). Cut the cored fruit roughly into pieces and place in a liquidizer jar.
3. Liquidize until very smooth, along with the cooled syrup and the Lime juice.
4. Churn the mixture in an ice-cream machine. Can be eaten immediately, but will also keep well over time in the freezer.
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