recipe: ginger pineapple sorbetJuly 9th, 2010 - by Jen
We are all about frozen treats nowadays, luckily it hasn’t been as hot as it is back east, but if it ever gets to that point, we will be ready. I’ve been playing with different alternatives to the classic vanilla ice cream I usually love making since we don’t eat dairy anymore. Most everything I’ve made has been delicious, it’s hard to go wrong with freezing something sweet. I especially love the ginger and mint undertones that contrast each other in this sorbet.
ginger pineapple sorbet
makes one pint
1/4 cup sugar
1/4 cup water
1 1/2 to 2 cups pineapple juice
1/2 cup fresh pineapple, chopped (canned works fine as well)
juice and zest of one lemon
pinch of salt
a few coin size slices of ginger
Combine sugar and water in saucepan, bring to boil over medium heat without stirring. Add ginger slices, let boil for a minute or two, then remove from heat.
In a bowl with a spout or one quart wet measuring cup, combine pineapple juice, fresh pineapple, lemon juice, zest, and salt. Add in ginger syrup a little at a time, until the sorbet has the amount of sweetness you prefer. At this point you can either throw out the ginger, candy them, or add them to the mixture to seep a little longer. Add a few mint leaves if you like, and let chill in the refrigerator for at least an hour and up to overnight.
**The longer you let the ginger and mint seep in the mixture, the stronger the flavor, and if too strong they will overpower and ruin the sorbet. I would suggest only letting the ginger seep for about a half hour, and the mint for about 10 minutes.When the mixture is chilled, freeze according to ice cream maker’s directions or alternatively pour into a jelly pan or cookie sheet with raised sides, set in freezer, and mix every fifteen minutes until frozen. Store in airtight container, serve with a sprig of mint as garnish.
I really love the added pineapple pieces but if you’d rather have a smooth sorbet, feel free to omit or replace the chunks with pineapple juice.