Pineapple Lime Sorbet Recipes
PINEAPPLE SORBET WITH FRESH MANGO
John Torode's refreshing, Asian ice will finish off your meal with a zing
Provided by John Torode
Categories Dessert
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290 calories, Carbohydrate 76 grams carbohydrates, Sugar 76 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
PINEAPPLE AND LIME SORBETS WITH PINE NUT BRITTLE
Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For pineapple sorbet: Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Cool. Stir in pineapple juice. Chill until cold. Process in ice cream maker according to manufacturer's instructions until softly set. Add chopped pineapple; continue to process until sorbet is firm. Transfer to covered container and freeze.
- For lime sorbet: Using vegetable peeler, cut peel (green part only) from limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime juice and remaining 1 cup water in medium bowl. Chill until cold. Process in ice cream maker according to manufacturer's instructions until sorbet is firm. Transfer to covered container and freeze. (Pineapple and lime sorbets can be made 3 days ahead. Keep frozen.)
- Place alternate scoops of pineapple sorbet and lime sorbet in tall glasses. Garnish with piece of Pine Nut Brittle.
PINEAPPLE SORBET
Sweet and tangy pineapple sorbet. Perfect for summer. The mint perks up the pineapple flavor.
Provided by chikalin
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 174 calories, Carbohydrate 44.2 g, Fat 0.2 g, Fiber 2.4 g, Protein 1 g, Sodium 2.2 mg, Sugar 37.7 g
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- Add all of the ingredients (except for the lime zest) to a food processor or powerful blender and blend until smooth.
- Transfer the mixture to a freezer safe, sealable container. Add the lime zest and use a spoon to stir it in the the sorbet. Smooth over the sides and bottom.
- Cover and freeze for at least 4 hours or overnight. When you're ready to enjoy, take the sorbet out of the freezer and let thaw about 10-15 minutes before scooping and serving. Enjoy!
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