Pineapple Sorbet
Submitted by Tootielu
Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.
YIELD
8 servingsPREP
10 minCOOK
5 minREADY
6 hrsReal fruit sorbet at its simplest is just ripe fruit, sugar, and a little lemon juice, frozen until scoopable. This pineapple version captures the explosive sweet-tart flavor of a perfect ripe pineapple in icy form, no ice cream maker required.
The ripeness of the pineapple is everything. A green, underripe fruit makes flat, fibrous sorbet. You want a pineapple that smells fragrant at the base, has yellowing skin, and gives slightly when squeezed. The center stalk pulls out easily when ripe.
The still-freeze method (freezing in shallow pans and reprocessing in batches) is what gives sorbet its smooth texture without an ice cream maker. The process breaks up ice crystals as they form, leaving a creamy, scoopable result instead of a hard block.
The optional tablespoon of vodka is a clever insurance policy. Alcohol doesn’t freeze at home freezer temperatures, so a small amount keeps the sorbet softer and easier to scoop straight from the freezer. You won’t taste it; you’ll just notice the texture.
Serve in chilled glasses with a sprig of mint, a curl of lime zest, or a splash of rum for a grown-up treat.
Pro Tips
- Use a glass or stainless steel pan for freezing. It freezes faster and more evenly than plastic.
- Process the partially frozen mixture in batches if your food processor is small. Don’t overload.
- Store in a shallow container with parchment pressed against the surface to prevent ice crystals.
- Sorbet hardens quickly in the freezer; let stand 5 minutes before scooping.
Variations
- Add a tablespoon of fresh chopped mint to the puree for a tropical mojito-leaning flavor.
- Substitute white rum for the vodka and call it a piña colada sorbet.
- Layer with coconut milk sorbet for two-tone scoops.
Ingredients
Directions
In medium saucepan, combine sugar and water.
Stir well, and bring to boil.
Cover and simmer 5 minutes.
Uncover, remove from heat and set aside.
Cut pineapple into 1-inch chunks.
Measure about 2 cups.
In food processor fitted with steel blade, purée 2 cups pineapple chunks until smooth, about 45 seconds.
With machine running, pour in half of hot syrup within 15 seconds.
Process 30 seconds.
Transfer purée to mixing bowl.
Repeat, processing remaining pineapple with remaining sugar syrup.
Combine all of puree.
Stir in lemon juice and vodka.
Transfer pineapple mixture to 2 shallow baking pans, dividing evenly.
Cover with plastic and freeze until half frozen.
Process each batch of partially frozen sorbet mixture in food processor 1 minute, stopping once to scrape down mixture.
Return to pans, cover and freeze until ¾ firm.
Process each batch once again 1 minute.
Return to freezer until ¾ firm, then process another 2 minutes.
Pack into airtight container and freeze until firm enough to scoop or spoon, 4 to 6 hours.
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