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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