Pineapple Sorbet

Wednesday, May 16, 2012

Pineapple Sorbet

You can cube up your pineapple and save the shell to serve it in!

My pineapple was super ripe and juicy so I hardly had to add any sugar to sweeten it.

Pineapple Sorbet
Source: That Organic Girl

Ingredients:

1/2 Organic Pineapple (about 2 cups)

4 to 8 Tablespoons of sugar or agave nectar (the more ripe your pineapple is, the less sweetner you will need)

1/2 Cup of Water

small squeeze of fresh lemon slice (optional)

Instructions:

Cut up 1/2 fresh Organic Pineapple into cubes (see Note) and place in a quality food processor or blender. Add the sugar, lemon juice, water and blend until smooth. Pour mixture into a covered freezer safe container and freeze for at least 1-2 hours. 

Remove the mixture from the freezer. At this point if you have an ice cream maker begin using it now and follow manufacturers instructions.

Don't worry, if you don't have an ice cream maker then pour the Pineapple Sorbet back into blender or food processor and blend until smooth. Once that is done, spoon the sorbet into the final container you wish to freeze it in. Put back into freezer for 5 hours.

Note: To jazz it up a bit, save the "shells" of the pineapple by cutting the pineapple in half lengthwise, then cut cubes like you would an avocado. Use a grapefruit spoon and scoop out the pineapple. Freeze the shells and use them as the final container to freeze the sorbet in.