Wednesday, June 26, 2013

DESSERTS: This sorbet takes a little effort to make, but the result is gratifying to the taste buds.


PINEAPPLE SORBET:

 

 

 

1 cup each water & sugar

½ cup white wine                                            

2 tsp. grated lemon rind

2 ¼ cup fresh pineapple (1 medium pineapple)          

¼ cup lemon juice                                                      

1 egg white                                                                 

sprigs of fresh mint to garnish

 

 

 

Combine water, white wine and sugar in a saucepan over low heat. Cook until sugar is dissolved. Turn heat to medium and bring to the boil. Boil mixture gently for 5 minutes.  Transfer to a large bowl and let the syrup cool to room temperature.

 

Peel and core pineapple, and cut into chunks. Process in a food processor fitted with steel blade until smooth. Stir pineapple, lemon rind and juice into the syrup. Taste and adjust for sweetness, adding sugar or lemon juice if too tart or too sweet.

 

Transfer mixture to a metal container. Cover and freeze about 2 hours, until mixture is frozen 2-inches in from the sides of the container. 

 

Transfer to the food processor and process until smooth. Drop in egg white through the feed tube and pulse on/off for a few seconds longer. Return mixture to the metal container to freeze until solid 2-inches in from the sides again, in another 2 hours or so. 

 

Beat again until smooth. Then freeze until firm, about 4 hours longer.

 

Serve the sorbet garnished with sprigs of fresh mint.

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