Pineapple-Mint Sorbet
Submitted by lilchywolf
Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.
YIELD
6 servingsPREP
120 minCOOK
10 minREADY
190 minHere’s a sorbet that tastes like a tropical vacation without the airfare. Fresh pineapple gets puréed with chopped mint, then blended into a chilled simple syrup brightened with orange and lime juice. The mint doesn’t shout. It hums underneath the fruit, the way basil works in a tomato sauce, making the pineapple taste more like itself.
You don’t need an ice cream machine for this one, though it helps. The trick without one is double processing. Freeze the mix solid, break it up in the food processor until it turns fluffy, then (optionally) repeat a couple hours later. Each round crushes the ice crystals that form during freezing and leaves you with a scoop closer to gelato than granita.
This sorbet holds for weeks in the freezer, which makes it a strong make-ahead for dinner parties. A splash of Cointreau over the garnish turns it into an adult dessert course.
Pro Tips
- Use a fully ripe pineapple. Green pineapple tastes tart and stringy, and you can’t sugar your way out of it.
- Let the sorbet soften in the fridge for 20 minutes before serving. Rock-hard sorbet dulls flavor and wrecks scoops.
- If the pineapple is very sweet, start with less syrup and taste before adding more. Over-sweet sorbet freezes grainy.
- Strain the orange juice before adding. Pulp makes icy spots in the finished sorbet.
Variations
- Swap mint for fresh basil for a grown-up herbal edge.
- Use coconut water in place of half the plain water for extra tropical depth.
- Churn in an ice cream maker for the smoothest possible texture.
Ingredients
Directions
To make the sorbet: Combine the sugar and water ina large saucepan and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Remove from the heat and allow to cool.
Meanwhile, combine the orange and lime juices.
Purée the pineapple in a food processor fitted with a steel blade or blender along with the mint leaves.
Use some of the orange juice to moisten.
Combine with the orange-lime juice.
Stir the pineapple mixture into the cooled syrup.
Either freeze in an ice cream freezer or freeze in a covered bowl.
When frozen solid, remove from the bowl and spoon into a food processor fitted with the steel blade.
Process until fluffy; this breaks up the ice crystals and results in a smoother texture.
To ensure this very smooth texture, repeat the process one more time after a couple of hours (this step is optional).
Spoon into individual serving dishes, cover with plastic and then foil, and freeze.
Or oil a loaf pan or mold and line with plastic wrap.
Pour in the sorbet mixture, cover tightly with plastic wrap and Work quickly so that the sorbet doesn’t melt, or ice crystals will form again when it freezes. To make the garnish and serve: Toss together the chopped pineapple and the Cointreau if you using it. Add the mint leaves. Set aside or refrigerate until ready to serve. Twenty minutes before serving, place the sorbet in the refrigerator to soften. If you froze it in the loaf pan, unmold on a platter. Cut slices using sharp knife. IF you froze it in individual molds, unmold into bowls. Serve, topping each serving with the garnish. Advance preparation: This sorbet will hold for weeks, covered tightly, in the freezer. The garnish can be made several hours ahead of serving time and held in a covered bowl in the refrigerator.
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