I bought a beautiful pineapple to make Salmon with pomegranate molasses glaze and had more than half left. It had a fantastic aroma, but was a little on the sour side, so I thought of making something I had never made before: sorbet. I have made ice cream many times, but had never tried to make sorbet. I don’t know why… it is so simple and the result is just so good and refreshing. Besides, there is neither cream nor milk in a sorbet, which makes it so much better for you than ice cream. I think I will be making many more sorbets this summer!
Ingredients:
2 cups of pineapple chunks
8 tablespoons granulated sugar
½ cup water
Cut the pineapple into chunks and puree it in a blender with the sugar and water.
Mix until smooth.
If your pineapple wasn’t cold already, chill the pineapple mixture in the fridge for at least one hour. Churn in your ice cream maker according to the manufacturer’s instructions.
Transfer it into a container.
Cover it with some cling wrap and a lid and freeze for at least 3 hours before serving.
Enjoy!
It is the end of the month again! Which means it is time to check out the great roundup that Nancy from Spicie Foodie has put together of some of the best recipes from the blogosphere! Check out Your Best Recipe of September! I am contributing my Curry Puffs to it! Have fun!
I love sorbets… and this one looks amazing! 🙂
This looks so delicious! What a great idea for leftover pineapple. I made that salmon with pomegranate glaze – didn’t look as pretty as yours but so delicious!!!
What can I use if I don´t have an icecream maker, Manu? ´cause I don´t have one of those and I really wanna try this recipe this summer! Any ideas?
Hi Nat! I haven’t tried (it was my first time making sorbet) but I have read that you can just blend everything together and then freeze it. Cover it with cling wrap (make sure the cling wrap touches the sorbet) and a lid for the container. Also, some people freeze the fruits before blending it and then freeze the sorbet again. Let me know how you go, if you make it as I am curious!!! Have a great weekend! <3
Manu this is amazing looking, and so refreshing! You are having warm weather coming your way, and here is getting cooler:))
Love your photos and recipe..Nicely done!
Mmm I love pineapple and this looks so refreshing. The pineapples in Israel are sooooo sweet but soooo tiny. Like mini pineapples!
Beautiful and refreshing pineapple sorbet! This is just perfect for our summer-all-year-round weather in Singapore! 😉
Awesome. Now I just need to finally go get that ice cream maker I keep meaning to buy!
This looks so refreshing..I love the contrast of the sorbet and the purple tea cup! I don’t have an ice cream maker but am now thinking of maybe getting the ice cream maker attachment for my mixer….
This looks refreshing and I love your photos. Ycan put the mixture in the food processor and whir for a bit that works pretty well, I tried it last feb when I had an overabundace of oranges.
What a great idea to do with excess pineapple! YUMMY! I started making sorbets this summer and now I’m hooked. But be careful – if you’re family is like mine, you’ll never be able to “buy” sorbet again! 🙂 My ice cream maker is now a sorbet maker.
Sorbets are so refreshing! The thing is, I can’t find good fresh pineapples now…Will the canned pineapples work as good?
Manu, that looks wonderful! I was thinking this weekend of making some sorbet and pineapple sounds great! I think the kids would love it just as much as ice cream, but I would love it because it wouldn’t be full of cream and fat!
PIneapple sorbet sounds great. Can I get a big scoop in a large glass of ice tea please?
Manu, this is gorgeous and the perfect cooling dessert to follow your beef curry.
I think when I was away for a week, I totally missed some of your posts. I’m glad I checked because this one will be my husband’s favorite sorbet! Bookmarked already… it’s 15C at daytime so it’s not really good time to eat sorbet, but for sure next year!
The color of this sorbet is stunning! I want some right NOW!
Manu – I got your blog for this month’s Secret Recipe Club. I made this sorbet which turned out fantastic as well as a vegan version of your blueberry curd. Thanks so much for the inspiration.