Recipe Friday: Pineapple Sorbet

Prepare for a brain freeze. I just got one.
                                                         

Tonight after work, dinner and a few annoying family visitors, I made pineapple sorbet.

I just figured I would make it like any other fruit sorbet I've made...fruit juice and simple syrup. Turns out, the juice was so sweet, I didn't need the syrup, at least not 1:1 syrup. Maybe next time I'll try a cup of water and a half cup of sugar...maybe next time I'll juice the pineapple first, taste it and determine how sweet I need the syrup.

Anywho, I only juiced the core and the (washed) rind of the fruit. I got 2 full cups of juice from it and I've read that the pineapple's rind contains more vitamins and nutrients than the fruit. I mixed that with a chilled 1:1 simple syrup and poured it into the ice cream maker immediately. The mixture was still frothy, and as I had hoped, it made for a very light and fluffy sorbet. Like I said, it is a bit sweet...but I don't like sweet.

If you don't like the idea of using the rind and the core, you can always throw all the meat into a blender or food processor, and purée it with the syrup and then strain it. I can bet that it would be equally fabulous.

Another fun thing you can do with the sorbet, is spoon it into a glass and pour in your favorite wine or champagne. I did this with my plum sorbet. OUT OF THIS WORLD!! ( ...and I'm not referring to the American fantasy sitcom about a teenage girl who is half alien, and has unique supernatural powers, circa 1987.)


Enjoy!!




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