Recipes
Pineapple Sorbet Without an Ice Cream Maker

Pineapple Sorbet Without an Ice Cream Maker

Name: Pineapple Sorbet Without an Ice Cream Maker
Prep time: 5 min
Total time: 5 min
Yield: 4 portions
Ingredients: 600 g pineapple; 2 tablespoons lime juice; 2 tablespoons sugar; 2 tablespoons water

Jakub SýkoraFrozenFrench Cuisine x se líbilo

A fresh tropical pineapple sorbet made from frozen pineapple, lime juice and a little sugar. Ready in minutes in a blender, with no cooking and no ice cream maker. A vegan summer dessert that tastes of ripe pineapple and cools you down on any hot day.

Příprava: 5min

Vaření: 0min

CELKOVÝ ČAS: 5min

Ingredients

4portions

For the sorbet

600 gpineapple

2 tablespoonslime juice

2 tablespoonssugar

2 tablespoonswater(Optional)

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.