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Pineapple Sorbet Recipe

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This recipe for Pineapple Sorbet is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
1 ¼ cup water
1 very ripe pineapple, cored, peeled, and eyes removed (about 5 cups)
1 tablespoon lemon juice
1 tablespoon vodka (optional)
Directions:
Directions:
In medium saucepan, combine sugar, and water. Stir well and bring to boil. Cover and simmer 5 minutes. Uncover, remove from heat and set aside.

Cut pineapple into 1-inch chunks. Measure about 2 cups. In food processor fitted with steel blade, puree pineapple chunks until smooth, about 45 seconds. With machine running, pour in half of hot syrup within 15 seconds. Process 30 seconds. Transfer puree to mixing bowl. Repeat, processing remaining pineapple with remaining sugar syrup. Combine all of puree. Stir in lemon juice and vodka.

Transfer pineapple mixture to 2 shallow baking pans, dividing evenly. Cover with plastic and freeze until half frozen. Process each batch of partially frozen sorbet mixture in food processor 1 minute, stopping once to scrape down mixture. Return to pans, cover, and freeze until ¾ firm. Process each batch once again 1 minute. Return to freezer until ¾ firm, then process another 2 minutes. Or, freeze in an ice cream freezer according to manufacturer’s directions. Pack into airtight container and freeze until firm enough to scoop or spoon, 4 to 6 hours.

 

 

 

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