Pineapple Sorbet
Once upon a time, before the advent of mass transportation, only the rich were privileged enough to taste pineapples. They became a status symbol, meaning that one had great wealth and enjoyed much prosperity if one was able to afford them. Nowadays, fresh pineapples are available just about everywhere, and few of us have to deprive ourselves of enjoying a juicy, sweet pineapple whenever we want. Now that’s my idea of progress. To peel a fresh pineapple, use a knife to lop off the bottom and the top. Cut away the skin and pry out any “eyes” with the tip of a vegetable peeler. Then cut the pineapple flesh into quarters and remove the tough inner core.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
Cut the pineapple into chunks and purée in a blender with 8 tablespoons (100 g) sugar and the water until smooth. Taste, then add up to 2 tablespoons additional sugar, if desired.
Step 2
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
You can make Pineapple Popsicles by reducing the sugar to 2 tablespoons, pouring the mixture into plastic popsicle molds, and freezing until firm.
Can I Use Canned?
Step 4
Although fresh pineapples are readily available, some people prefer the convenience of using canned pineapple. If you wish to do so, choose a brand that’s unsweetened and packed in its own juice, not in heavy or light sugar syrup. Purée the fruit and the juice in a blender until smooth, then simply measure out the amount of pineapple purée called for in the recipe.
