Fresh fruit desserts are the absolute best, in my opinion, and fresh pineapple is one of those fruits that I always love having on hand. In the summertime, a scoop of sorbet is so light and refreshing, and roasting the pineapple intensifies that delicious flavor even more.
Ingredients:
- 1 Large Pineapple, skin removed, cored, and cut into chunks
- ¾ Cup Simple Syrup
- 2 tsp. Vodka
Instructions:
Before getting started, follow the instructions for your ice cream maker and be sure to freeze the core, if required. My favorite ice cream maker is this one from Cuisinart, which has an automatic, commercial-grade compressor so it's ready to use anytime, batch after batch!
Step 1: Preheat your oven to 400℉. Grab your pineapple and simple syrup along with a cutting board, Chef knife, and a large bowl. Cut the pineapple by first slicing off the ends, standing the cut pineapple upright, cutting off the skin, quartering, removing the core, and then cutting the rest of the pineapple into chunks.
Step 2: Lay the pineapple chunks onto the parchment lined sheet pan, and roast in the preheated oven for about 30 minutes. You want the pineapple to just lightly dry out but not take on any color (a little bit around the edges of some pieces is okay). Allow the fruit to cool, just a few minutes.
Step 3: Place the roasted pineapple into the blender, along with the simple syrup and vodka and process, 1-2 minutes until the mixture is smooth. The vodka aids the mixture from freezing solid, without imparting any flavor to the sorbet.
Step 4: Pour the mixture into a container with a tight-fitting lid, or a glass bowl tightly wrapped with plastic. Place in the refrigerator for a few hours to get cold.
Step 5: After chilling your sorbet mixture, add it to your ice cream maker and process, about 30 minutes. The texture will thicken once it's been churned but won't be the same consistency as ice cream.
Step 6: Spoon your churned sorbet into a 1.5 to 2-Quart, freezer safe container or ice cream tub, such as this one from Tivolo. Freeze for at least 4 hours, or ideally overnight for the best consistency.
Roasted Pineapple Sorbet
Equipment
- Cutting Board
- Chef Knife
- Large Bowl
- Sheet Pan, lined with Parchment
- Medium-sized Container with Lid, or Bowl with Plastic Wrap.
Ingredients
- 1 Lg Pineapple, skin removed, cored and cut into chunks
- ¾ C. Simple Syrup
- 2 tsp. Vodka added to the simple syrup
Instructions
- Preheat your oven to 400℉. Grab your pineapple and simple syrup along with a cutting board, Chef Knife, and a large bowl. Cut the pineapple by first slicing off the ends, standing the cut pineapple upright, cutting off the skin, quartering, removing the core, and then cutting the rest of the pineapple into chunks.
- Lay the pineapple chunks onto the parchment lined sheet pan, and roast in the preheated oven for about 30 minutes. You want the pineapple to just lightly dry out but not take on any color (a little bit around the edges of some pieces is okay). Allow the fruit to cool, just a few minutes.
- Place the roasted pineapple into the blender, along with the simple syrup, and process, 1-2 minutes until the mixture is smooth.
- Pour the mixture into a container with a tight-fitting lid, or a glass bowl tightly wrapped with plastic. Place in the refrigerator for a few hours to get cold.
- After chilling your sorbet mixture, add it to your ice cream maker and process, about 30 minutes. The texture will thicken once it's been churned but won't be the same consistency as ice cream.
- Spoon your churned sorbet into a 1.5 to 2-Quart, freezer safe container or ice cream tub, such as this one from Tivolo. Freeze for at least 4 hours, or ideally overnight for the best consistency.
