Pineapple Sorbet Recipe
Make Pineapple Sorbet Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pineapple Base
Optional Finish
Method
Make Simple Syrup
Dissolve sugar
Combine the granulated sugar and 2 tablespoons water in a small saucepan. Warm over low heat, stirring until sugar is fully dissolved and the liquid is clear (about 2–3 minutes). Do not boil. Remove from heat and let cool to room temperature (about 10–15 minutes).
Prepare Pineapple Purée
Blend pineapple
Place the pineapple chunks into a high-speed blender or food processor. Add the cooled simple syrup, lime juice, and a pinch of salt. Purée on high until completely smooth, about 45–60 seconds. Stop and scrape down the sides once or twice to ensure even blending.
Taste and adjust
Taste the purée. If it tastes too tart or vegetal, add up to 1 more tablespoon sugar dissolved in a little warm water (mix then chill) or a touch more lime if needed. If using alcohol to keep the sorbet slightly softer, stir in 1 teaspoon rum or vodka now.
Chill the mixture
Pour the pineapple purée into a bowl, cover tightly, and chill in the refrigerator until very cold, at least 1 hour (or up to overnight). Chilling improves texture and helps the churn process.
Freeze and Finish
Churn in ice cream maker
Set up your ice cream maker according to manufacturer instructions with a frozen bowl if required. Pour the well-chilled pineapple purée into the machine and churn until it reaches a soft-serve sorbet consistency, about 20–30 minutes depending on your machine.
Harden (optional)
For firmer scoops, transfer the churned sorbet to an airtight container. Smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for 2–4 hours until scoopable. For immediate serving, serve straight from the machine.
Serve
Scoop sorbet into chilled bowls or glasses. Garnish with mint leaves if desired. Let any very-hard sorbet sit at room temperature for 2–3 minutes to soften slightly before scooping.
