Monday, June 23, 2008

Pineapple Brown Sugar Sorbet

Ripe fruit and the thermometer approaching 90? Sounds like the perfect day for sorbet.

Pineapple Brown Sugar Sorbet...

1 ripe pineapple
1 fresh mango (add other tropical fruit if you have it on hand, but maybe skip bananas because the flavor tends to overpower everything else. Unless you love bananas. Then go for it.)
3 tbsp lemon or lime juice
1 cup brown sugar

1. Slice the husk from the pineapple and dig out any little brown eyes. Remove any fibrous bits of core. Chop into small chunks.

2. Peel and dice the mango.

3. Place fruit in a food processor or blender and mix until smooth. Add juice and sugar, blend again.

4. Place in fridge until very cold (I leave it in the blender jar because it's easy to pour from).

5. Freeze ice cream according to your machine instructions. Put into a freezer-safe bowl and freeze at least two hours or until firm.

I made this for a BBQ that we were invited to. It was SO good. It tasted like fresh pineapple - tart and sweet. The brown sugar gave it an interesting twist. It was really good with either the chocolate or white cakes. I think when I do it again I might strain out the mixture when it comes out of the blender, just to catch the last stringy bits of the core. This was definitely easy and good enough to make all the time.