Pineapple Sorbet
This Pineapple Sorbet is a wonderful blend of cooked and raw pineapple, Meyer lemon juice, and honey. Straight out of the ice cream machine it has a wonderfully soft texture and the sweet taste of a field ripened pineapple.
4 cups fresh pineapple, diced
1/2 cup sugar
1/4 cup honey
6 tablespoons Meyer lemon juice, about 2 lemons
1/2 cup water
If you don’t have Meyer lemons you can use 3 tablespoons Eureka lemon juice and 3 tablespoons orange juice. My suggestion is to buy lots of Meyer lemons when in season, juice them, and freeze the juice in 1/4 or 1/2 cup portions.
In a blender puree 2 cups of the diced pineapple with all of the sugar and half of the water. Pour the mixture into a small sauce pan and simmer for 5 minutes. Place the remaining pineapple, water,
the honey, and lemon juice into the blender and puree. Combine all of the ingredients in a 1 1/2 quart container, cover and refrigerate until thoroughly chilled. Freeze according to your ice cream machine manufactures instructions. While the Pineapple Sorbet is in the ice cream machine place the empty 1 1/2 quart container into your freezer. When the Pineapple Sorbet is ready, serve it immediately, or place it in the frozen container and store in your freezer.
Garnish with diced pineapple or shredded coconut or both!
Sorbets are best served straight from the machine, so time your meal accordingly. Depending on your machine, a thoroughly chilled base takes about twenty minutes to freeze.
i love all things pineapple. if i had an ice cream machine I would make this immediately! thanks for sharing.