Pineapple Sorbet
Light and refreshing pineapple sorbet made with fresh pineapple, a simple syrup, and fresh lemon juice. Perfect for summer nights or create a sorbet course for a fancy meal.
Equipment
- 1 electric ice cream maker
- 1 blender
- 1 medium bowl
- 1 small sauce pan
- spoons, measuring cups, knife, cutting board, etc
Ingredients
Simple Syrup
- 1 C water
- 1 C granulated sugar
Pineapple Sorbet
- 2 C fresh pineapple, blended very well
- 3/4 C simple syrup
- 1 1/2 TBSP fresh lemon juice
Instructions
Simple Syrup Instructions:
- In a small sauce pan, pour one cup water and one cup granulated sugar. Stir well. Turn on medium heat and bring to a boil. Boil just enough to make sure all the sugar has completely dissolved. Set aside and let cool to room temperature. (Store extra in a glass jar in the refrigerator)
Pineapple Sorbet Instructions:
- Cut up fresh pineapple by cutting off the outer skin and coring the middle. Cut the rest into small chunks.
- Blend about 3/4ths of the cut up pineapple chunks on low speed until smooth and frothy. Pour into a medium sized bowl.
- Add 3/4 C of simply syrup and lemon juice to the blended pineapple. Stir to incorporate. Pour into ice cream maker and follow your maker's directions for sorbet. For mine, it is ready in about 30 minutes.
- Remove sorbet from ice cream maker into a freezer safe container. Place in freezer for 2-3 hours before serving.