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.
I am off to Paris for the next four days, and with only uncertain internet connection - which means that there may be radio silence on this blog until the end of the week. If you would like to be notified of the next installment, simply enter your e-mail address into the 'subscribe' box on the right hand part of the screen.
Labels: Recipes: Dessert
Subscribe to: Post Comments (Atom)
I know you posted this ages ago, but I just found it tonight. Delicious! I bought a pineapple from the Marche Jean Talon in Montreal for 99 cents, and in under an hour had sorbet ready for tonight's supper. Thanks.
Like most recipes I use regularly, I couldn't be certain where this one originated, so went to check, and yes, it comes from Bruce Weinstein's excellent book on ice cream and sorbets. Can't recommend it highly enough. One of the very few books where I find I follow the recipes exactly as written, and don't introduce my own variations even at the point of first reading.
I have made this a couple of times, and it is even more delicious with a hint of fresh ginger and mint, especially if you're eating it somewhere hot. Usually put about 1/2 inch of ginger and a small handful of mint into the mix before blitzing. YUM!
Sounds excellent. As and when (and if) we ever have warm weather again, then I'll make a point of trying your version.At the moment, though, it's January and cold and grey and depressing, and it's all I can do not to head for comfort food like steamed puddings!
Post a Comment