Pineapple Sorbet
- Total Time
- 30 minutes, plus freeze time
- Rating
- Comments
- Read comments
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Ingredients
- ½cup water
- ½cup sugar
- 1vanilla bean, split
- 1large fresh pineapple
- 2teaspoons fresh lemon juice
Nutritional analysis per serving (4 servings)
242 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 53 grams sugars; 2 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine the water and sugar. Bring to a boil, remove from heat and add the vanilla bean. Cover and let cool. Remove the vanilla bean.
- Step 2
Using a large knife, split the pineapple in half lengthwise, keeping the topknot and all the scales intact. Make a V-shaped cut around the core in each half and remove the core.
- Step 3
Using a spoon, scrape out the pulp, leaving pineapple shells that are about ⅓-inch thick. Place the shells in the freezer. Measure the pulp; you should have 3½ to 4 cups.
- Step 4
In a food processor, combine pulp, sugar syrup and lemon juice. Process until smooth. Freeze according to the manufacturer's instructions for your ice-cream maker. Divide the sorbet between the shells and return them to the freezer.
- Step 5
To serve, dip the blade of a knife in very hot water and split each shell in half lengthwise.
Private Notes
Comments
Did you mean 2 tablespoons of vanilla extract, or is it teaspoons? Thanks.
Once cooked, 1/2c sugar 1/2c water yield 6 oz simple syrup. I substituted 1/4 c. Finely minced spearmint for the vanilla. One could probably also substitute mint extract. When churning the sorbet mixture in an ice cream maker, I added another 3-4 Tbsns minced spearmint once the mixture had begun to solidify.
This sorbet is amazing. The vanilla elevates it, although I substituted 2 tablespoons of vanilla extract instead of the vanilla beans. I did not use the shells of the pineapple at all. You can get black shell bits into your pineapple pulp when scooping so I skipped this step completely and just stored the sorbet in a container. Blend it well before placing it into your ice cream maker. It tastes slightly better right out of the maker than completely frozen. Think of it as soft serve sorbet.
Did you mean 2 tablespoons of vanilla extract, or is it teaspoons? Thanks.