Pineapple Sorbet


Now that summer is officially here, I can’t think of a better way to cool off from the heat than with a scoop of cold ice cream, or in this case, sorbet. Why not a scoop of pineapple sorbet?  I’m going to be honest with you, whenever I have a choice at the ice cream shoppe, I always tend to choose the creamier, more decadent ice cream flavours, and never the sorbets. However, when it comes to homemade ice cream, sorbets are honestly just about the easiest kind of frozen dessert you could make. It’s literally just fresh fruit, sugar and water blended, and then frozen in an ice cream maker. I definitely don’t feel as guilty indulging in a scoop of sorbet as I normally would with ice cream. I absolutely adore pineapple, so the idea of a fresh pineapple sorbet really appealed to me. There is nothing more disappointing to me than a pineapple that is not quite ripe, so make sure yours is perfectly ripe (test-taste a slice or two!) for the perfect pineapple sorbet. Trust me, it tastes exactly like fresh pineapple, but about a thousand times better!


Pineapple Sorbet

2 cups fresh pineapple chunks
8-10 tbsp. sugar
½ cup water

Combine the pineapple, sugar and water in a blender or food processor. Puree until completely smooth. Chill thoroughly in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions.

Annie’s Eats,  adapted from The Perfect Scoop by David Lebovitz

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