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- Pineapple Sorbet Without an Ice Cream Maker
Pineapple Sorbet Without an Ice Cream Maker
Ingredients
Step by step process
Prep and freeze the pineapple
- 1
For the pineapple sorbet, cut peeled pineapple into cubes and remove the tough central core, which blends poorly. Spread the cubes on a baking-paper-lined tray and freeze for at least 4 hours, until they are completely solid. If you are using ready-made frozen pineapple from the shop, skip this step.
- 2
Squeeze the juice from the lime and measure out the sugar. Take the frozen pineapple out of the freezer and let it soften for 2 to 3 minutes, so the cubes blend more easily and do not strain the blender motor.
TIP:Gently tap the lime before juicing, cut it in half, and gently squeeze the pulp to release the juice. Use a citrus juicer, and for a cleaner juice, strain it through a fine sieve if desired.
Blending and serving
- 3
Put the frozen pineapple into a powerful blender, add the lime juice and sugar. Blend in short pulses, and between them use a spatula to scrape the mixture off the sides of the jug down towards the blades.
- 4
Keep blending until you have a smooth, creamy mass. Pineapple is more fibrous than other fruit, so it takes a moment. If the mixture refuses to come together, add 1 to 2 tablespoons of cold water and blend briefly again.
TIP:Tip: After blending the mixture, strain it through a sieve and press the remaining bits out with a spoon. This will remove seeds and fibers and give you a smoother texture. For an even smoother result, use a sieve with fine holes or a chinois.
- 5
Taste the sorbet and, depending on how sweet the pineapple is, adjust with another spoon of sugar or lime juice if needed. Serve the finished sorbet right away as a soft, scoopable mass.
- 6
If you like your sorbet firmer, transfer it to an airtight container and freeze for 1 to 2 hours. Before serving, let it soften for 5 minutes and scoop it with a spoon dipped in warm water.
More tips:
Instead of sugar, use 2 tablespoons of honey or maple syrup. The sorbet will then take on a gentle floral note that pairs beautifully with pineapple.
Add the sweetener according to how ripe the pineapple is. Ripe, sweet pineapple needs less sugar, while more sour pieces need a little more.
Nutritional values
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Topic: French Cuisine
