Pineapple Sorbet Recipes

Steps:

• Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

Steps:

• Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

Steps:

• Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
• Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!

Steps:

• Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.
• Place mixture in an ice cream maker and mix according to manufacturer's instructions; pour into an airtight container, and freeze 8 hours or overnight.

Steps:

• 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.
• 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.
• Using a spoon, scrape out the pulp, leaving pineapple shells that are about 1/3-inch thick. Place the shells in the freezer. Measure the pulp; you should have 3 1/2 to 4 cups.
• 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.
• To serve, dip the blade of a knife in very hot water and split each shell in half lengthwise.

Steps:

• When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
• A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
• Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume.
• The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
• Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
• The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
• Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve.
• SOURCES
• PACOJET?Y
• Refractometer: Beryls

Steps:

• Peel, core and dice pineapple. In a food processor combine pineapple with 1/4 cup sugar and lemon juice and process until smooth. (This may need to be done in batches.) Add more sugar if necessary. Transfer mixture to ice cube trays or metal shallow baking pan, cover with plastic and freeze until almost frozen. In processor add frozen pineapple and process, in batches, until smooth. Transfer to plastic container and freeze, covered, until solid.