Hello again. I’m writing this very soon after my last post, but I was cooking up a storm for an early Cinco de Mayo party and I happened to have my camera around to take some terrible photos. Yes, I’m well aware of the fact that I can’t use my camera well to save my life and that people can take better photos with their phones. But, I digress.
This post about pineapple sorbet. And I have to be honest, opinion is divided on it. Mine vs. everyone else’s. Truthfully, when I make this again I’m going to lessen the sugar in it because here in glorious Hawaii the pineapples are gorgeous on their own and don’t need adornment. Heck, just eating a pineapple on it’s own makes me happy. But, for a party you need to fancify your fruit.
What’s prompting me to post this recipe is that one of the grandparents at my Cinco de Mayo party turned toward me, in front of family, friends, and children said, “This is fucking good!” A grandma with her grandchild within earshot dropped the f-bomb. I think that speaks for itself.
The recipe uses muscovado sugar, a deep, dark, smoky sugar that when combined with pineapple tastes like rum. Maybe that grandmother shares my sentiment and that’s where her exclamation came from. But, it is a good sorbet.
I want to note that the sorbet changes flavor to me the longer it sits. Which is understandable since it involves fresh fruit and sugar macerating it (essentially), but as the week wears on the sorbet tastes less pineapple-y to me and more sugary. So , I believe it’s best served within a day or two of making. It will go fast, don’t worry.
The recipe stipulates that you can use tinned unsweetened pineapple if you have to.
800g (1 lb 12oz) fresh pineapple, cored and cut into chunks, plus extra to garnish if you’d like
115g (4 fl oz/1/2 C) muscovado sugar
125 mL (4 fl oz/1/2 C) agave syrup
1 teaspoon vanilla bean paste (I used extract)
mint leaves to garnish (optional)
Place all the ingredients in the blender except the mint and blend for 1-2 minutes or until smooth. [I had to work in batches]
If you have an ice cream maker:
Pour mixture into your ice cream maker and follow manufacturer’s instructions.
If you don’t have an ice cream maker:
Pour mixture into bowl and cover tightly with foil. Place in the freezer for about 4 hours until partially frozen.
Scrape pineapple mixture into a blender or food processor and blend for 1-2 minutes. Pour it back into the bowl, cover, and return to freezer. Repeat the beating and freezing process 2-3 times or until the frozen mixture reaches sorbet consistency.
Freeze overnight. Serve with small chunks of pineapple and mint leaves, if desired.
Makes 1.5 liters or 6 Cups