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Recipe by
Pineapple sorbet is a refreshing and light dessert, ideal for summer. Prepared with syruped pineapple, lemon and orange juice, sugar, pineapple liqueur and egg white, this sorbet will deliver a true burst of tropical flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 15: Drain the pineapple slices from the preserving liquid they are immersed in and set the latter aside
Step 2 of 15: Then cut the pineapple slices into pieces and blend them with one or two tablespoons of their own syrup until you obtain a cream
Step 3 of 15: Place the cream obtained in a bowl, sprinkle it with lemon juice and keep the bowl covered
Step 4 of 15: Meanwhile, add to the pineapple preserving liquid (which you had set aside) as much water as needed to reach half a liter
Step 5 of 15: Pour the resulting liquid into a saucepan, add the sugar and the filtered orange juice and bring the syrup to a gentle boil
Step 6 of 15: Then lower the heat and simmer for about 2 minutes
Step 7 of 15: Now add the syrup to the blended pineapple pulp, add the pineapple liqueur and mix everything very carefully
Step 8 of 15: Place the mixture in the ice cream maker and let the sorbet set according to the specific instructions for your appliance
Step 9 of 15: Then remove the ice cream maker from the freezer and work the mixture with a wooden spoon until it becomes quite soft
Step 10 of 15: At this point incorporate the egg white whipped until stiff, mix well and put the sorbet back in the freezer for about 30 minutes
Step 11 of 15: The final texture of the sorbet should be quite soft
Step 12 of 15: Serve the pineapple sorbet in dessert cups, garnishing it as desired with pieces of syruped pineapple and possibly whipped cream
Step 13 of 15: If you do not have electric appliances but still want to prepare the ice cream at home and want it to be well creamy, you will need to follow a few precautions
Step 14 of 15: First of all, remember that after placing the container (or trays, with or without dividers) in the freezer, the product to be frozen should be stirred with a wooden spoon about every 30 minutes, at least until it is soft enough to do so
Step 15 of 15: This method will prevent ice crystals from forming on the surface of the sorbet
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In summary: Not suitable for vegans · Allergens detected: Eggs
In gray: not detectedDetected
| Average values | Per serving177 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,098 kJ262 kcal | 620 kJ148 kcal |
| Fat | 0.07 g | 0.04 g |
| of which saturated fatty acids | 0.02 g | 0.01 g |
| Carbohydrates | 64.09 g | 36.16 g |
| of which sugars | 64.09 g | 36.16 g |
| Fibre | 1.58 g | 0.89 g |
| Protein | 1.61 g | 0.91 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
