Desserts
Pineapple Sorbet
Makes about 7 cups (fourteen ½-cup servings)
Pineapple Sorbet
Makes about 7 cups (fourteen ½-cup servings)
For a taste of the tropics, prepare this sorbet for your family and friends.
Nutritional information per serving (based on ½ cup):Calories 82 (1% from fat)
carb. 21g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 12mg
calc. 8mg
fiber 1g
carb. 21g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 12mg
calc. 8mg
fiber 1g
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 1 pinch kosher salt
- 4½ cups cubed pineapple (fresh or frozen, thawed, not canned)
Preparation
- Prepare simple syrup by adding the water, sugar and salt (if using fresh pineapple, the core can be added to the pot as well) to a medium saucepan set over medium-low heat. Cook until the sugar is fully dissolved. Discard the core and remove from heat and bring to room temperature.
- In a blender, combine the simple syrup and the cubed pineapple and blend until smooth. Strain through a fine mesh strainer. Cover and refrigerate at least 2 hours, or overnight.
- Press Sorbet and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The sorbet will have a soft texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
