Friday, July 16, 2010

Pineapple Sorbet

It is H-O-T!! The rain cooled things off just slightly for a couple of days, but today the high was back in the 90s. And, as usual, the heat + humidity is hitting me where it hurts most--my hair. Oh how I wish we were back in the 80s when frizzy hair was all the rage. I'm still not quite sure what the Founding Father's were thinking when they built this city over a swamp! And, of course, the other effect the heat is having on my life is that all I can think about when I step outside is cooling off with a big scoop of ice cream. Seeking out a healthier alternative, I used my ice-cream maker to make sorbet,*  and it turned out really well with an incredibly smooth and creamy texture. This is a 'light' recipe, so it contains less sugar than a lot of sorbet recipes I have seen. And since the pineapple was so sweet and juicy, I could have probably even used a little less sugar.

Overall, I am pretty excited about how well it turned out. I have joked in the past that, if I am really being honest with myself, the store-bought product is probably slightly better than what I end up making, but this was not the case at all with this sorbet. There is definitely an added benefit to making it yourself using fresh fruit. Right now, given that the fruit at the market is so fresh and juicy, the possibilities are endless. Next week, I want to make a raspberry/strawberry combo!

And yes, how do I own a fancy ice-cream maker yet I still don't have a proper food processor? I'm not sure, but clearly, I have my priorities straight. :-)

* Cooking Light offers this alternative if you don't have an ice-cream maker. Use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.

Here is what you will need:

Step 1: Cut the pineapple into 2-inch pieces.  Because my pineapple chopping job looked like a scene out of a Hollywood horror film, I am going to recommend this link for a MUCH smoother chopping scenario.

This photo needs yellow police tape around it.

Step 2: Juice the lemon and place the pineapple pieces and lemon juice in a food processor; process until smooth.

Step 3: Add sugar; process 1 minute or until sugar dissolves.

Step 4: Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Best and most impractical Christmas present ever!

It took about 25 minutes in my machine to reach a creamy consistency.

Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm (we actually ate it immediately--it wasn't quite firm yet but still delicious). Garnish with mint leaves and enjoy!
Recipe Courtesy Cooking Light Magazine

Full List of Ingredients:
1 small pineapple, peeled and cored
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons sugar
Mint sprigs (optional)


  1. Looks so good Maria. Do you think it would be good with peaches? I've got some from the farmers market here in Nashville and I thought I might give it a whirl! -Robin

  2. Thanks, Robina! I bought some peaches at the market yesterday too and thought the same thing. I'm not sure you can just substitute pineapples for peaches in this recipe. I found this link for a similar peach sorbet recipe (he does step-by-step photos too), so I might try this recipe out with my peaches.

    Good luck!


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