Pineapple Sorbet with Vanilla
Inspired by techniques from NYT Cooking.
Ripe fresh pineapple blended with a vanilla-seed syrup and a little lime makes a sweet, fragrant sorbet.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- small saucepan
- large sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 148 kcal |
| Protein | 0.8 g |
| Carbohydrate | 38.7 g |
| of which sugars | 33.7 g |
| of which free sugars | 20.6 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 2 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Vanilla syrup
- 100 g caster sugar
- 120 ml water
- 1 vanilla pod, split
Sorbet
- 1 large ripe pineapple
- 2 tbsp lime juice
- 30 g light corn syrup or glucose syrup
- 1
Syrup. Bring the sugar and water to the boil, take off the heat, scrape in the vanilla seeds, add the pod and cover. Leave until cool, then lift out the pod.
- 2
Prepare the pineapple. Cut off the top, base and skin, dig out the brown eyes, quarter it lengthways and cut away the woody core. Chop the flesh; you need about 800 g.
- 3
Blend. Blend the pineapple with the vanilla syrup, lime juice and corn syrup until completely smooth, then sieve out any fibres.
- 4
Chill. Cover and chill for at least 3 h.
- 5
Churn and freeze. Churn for 20-25 min, then freeze for at least 2 h. Serve in scoops with a few fresh pineapple pieces.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
