Saturday, July 17, 2010

Pineapple Sorbet

Couple of weeks ago I got my impulse buy at Costco. Well I don't know how much of an impulse it is when you desire something for years and even have it, still, on your blog wish list.  Normally the kitchen appliance box will get into the kitchen, sit there for awhile and then be transferred to the basement, unopened, for a year! This time around it got as far as the top of the basement step and sure enough two weeks later, this week I made my first two batches of sorbet.
A couple of nights ago, as I decided to open the box, close to midnight, much to Jonathan's delight, oops, I mean dismay.  It felt as if it was missing a piece, I quickly with a sense of urgency and panic turned to my twitter community.  I breathed a quick sigh of relief as my friends on twitter were holding my hand as I (Jonathan) was reading the manual and throughout the next day reassuring and advising me as the sorbet was in the cuisinart. I could tell the pineapple came out superb but had mixed feelings about the mango batch I made the same day.  Jonathan and our son loved the pineapple a lot but two of my girlfriends, one from Barcelona and one from Tel Aviv, liked the mango as well!

Pineapple Sorbet

Ingredients:
1 ripe pineapple
Directions: Peel and cube pineapple. In a blender puree pineapple chunks to smooth consistency.

Add to pineapple puree 1/2 amount of syrup below:
Syrup:
3/4 cup sugar
1 1/2 cups water
1/4 cup lime juice
Directions: Add water and sugar over medium heat and let sugar dissolve. Stir couple of times.  Remove from heat once sugar dissolves and add lime juice.  Let cool a bit. Use half the syrup amount for the pineapple sorbet. Save the remaining half for another sorbet.

Directions continued: In a bowl with tight lid add the pineapple and half the syrup.  Refrigerate mixture until cool.  Follow manufacturer's directions for chilling ice cream maker bowls. Add chilled pineapple into frozen ice cream maker and let churn until you reach semi solid consistency. The process if fairly quick 20-30 minutes.  It you work in small batches it works better.

To serve:
1. Soft serve immediately out of ice cream maker and freeze the rest.
2. Let frozen sorbet sit at room temperature for 20 minutes or so.  Check if softened and wet ice cream scooper with cold water prior to scooping. Enjoy!!

6 comments :

  1. Shulie, this looks wonderful! You should be so proud of yourself... looks like it was a complete success! Congrats!

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  2. Thanks to all of you guys on twitter who helped me and a big Thanks to you Brian for holding my hand:) Otherwise it would not been a success! Love you my friend! Shulie

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  3. I really love pineapple! This looks very refreshing.

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  4. Thank you Anh!! Very refreshing for the weather we've been having here in DC:).

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  5. Mmm pineapple sorbet! This looks killer. A sure treat to beat the heat. Yummy!

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  6. Thank you Kathy:). It is sure indeed!

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