Pineapple Sorbet
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Pineapple Sorbet
Times
- Ready Time : 0 min
Servings
11/2
Ingredients
- 4 cups cubed fresh pineapple or drained unsweetened canned pineapple
- 1/2 cup dark brown sugar
- Seeds scraped from 1/2 a vanilla bean or 1/2 teaspoon vanilla extract
Directions
- Puree the pineapple, sugar, and vanilla in a food processor or blender. Let the mixture stand for several minutes to allow the sugar to dissolve. Chill completely.
- Process the sorbet mixture in your ice cream machine, following the manufacturer’s instructions. Transfer the sorbet to a covered container and freeze until hard, at least 4 hours or overnight.
Source: Chef Laura Frankel – Jewish Cooking For All Seasons (Wiley)
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About Chef Laura Frankel
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Pareve , Desserts , Fourth of July, Shabbat , American, Italian , Make Ahead , No Bake Desserts , Fruit ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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