Pineapple Sorbet


Sorbets are my favorite


Recipe Posted on 18th September, 2004
Recipe Source: This recipe comes from a book called écco: recipes from an Australian bistro by Philip Johnson and Kris Riordan. Making ice cream or sorbet is much easier if you have an ice cream churn, which freezes and mixes at the same time. If you don't have a churn, you will need to freeze the mixture for 30 minutes at a time and whisk/beat it in between each freezing cycle. This is very time consuming, but home made ice cream and sorbet is devine!

Sorbets are ice creams without cream or milk. If you freeze a sorbet mixture without churning or whisking you can make a granita - the ice crystals are broken up with a fork instead for a rougher texture.

Makes 1.25 litres

Ingredients
500g caster sugar
500ml water
800ml strained pineapple juice - see note below


Method
Combine sugar and water in a saucepan over moderate heat, stirring to completely dissolve the sugar. Bring to the boil, then remove pan from heat and add pineapple juice.

Refrigerate until cold. Churn in an ice cream machine and store in the freezer.

Note: To prepare the pineapple juice, dice pineapple flesh from two fresh pineapples. Purée in a food processor, then pass through a sieve before measuring the required quantity. If you want 'bits' in your sorbet, after measuring the appropriate amount of juice, add back some or all of the pineapple flesh out of the sieve.