Try this Creamy Pineapple Sorbet recipe, or contribute your own.
- Carbohydrate 10.9834614584656 g
- Cholesterol 5.13750000434299 mg
- Fat 1.48650000117292 g
- Fiber 1.15754164703704 g
- Protein 0.524789583400251 g
- Saturated Fat 0.871125000730129 g
- Serving Size 1 1 Serving (115g)
- Sodium 5235.17886478394 mg
- Sugar 9.82591981142861 g
- Trans Fat 0.119400000060485 g
- Calories 54 calories
Step-by-step
- MAKE SURE YOUR ICE CREAM MAKER IS FROZEN AND READY TO GO
- Place the pineapple chunks in a food processor or blender with the sugar and water. Process until smooth and no longer chunky.
- Pour in the whipping cream and lemon juice. Pulse just a few times to incorporate.
- Refrigerate for 1 hour.
- Pour the refrigerated pineapple mixture into your ice cream maker and process according to machine's instructions.
- Pour the pineapple sorbet into a freezer safe dish, cover and freeze for at least 2 hours or until desired consistency is reached.
- Enjoy!
Most home cooks treat frozen fruit desserts like simple purees, forgetting that sugar acts as an essential freezing-point depressant rather than a mere sweetener. Without precise sugar ratios, water molecules form large, jagged ice crystals that destroy the velvety mouthfeel expected of a proper sorbet. Historically, frozen pineapple confections bridge the gap between fruit ices and traditional dairy gelatos, utilizing small amounts of butterfat to round out the fruit's natural acidity without overpowering it.
- Chill the blended base for a full 60 minutes before churning to ensure the fat globules in the whipping cream firm up properly.
- Process the fresh pineapple chunks in a food processor until completely liquefied, filtering out fibrous strands if a totally smooth finish is desired.
- Test the machine's readiness by shaking the canister; if internal liquid sloshes, place it back in the freezer for another 24 hours.
- Store the finished dessert in an airtight container pressed directly against the surface with parchment paper to prevent freezer burn for up to one week.
- Judge doneness by pressing a spoon into the center; the texture should yield softly with resistance similar to tempered gelato rather than solid block ice.
Proper churning transforms simple tropical fruit and dairy into a sophisticated dessert. Consistent freezing temperatures guarantee the mixture achieves scoops that hold their shape on a plate.
