I don’t know if it is just my taste buds, but for me, the pineapple is simultaneously contrasting in being sweet, sour, tangy, spicy, and even salty. The pineapple’s distinct flavor really packs a punch and can be sometimes overwhelming. I find turning it into a sorbet helps to temper the sharp tangs of the flavor’s intensity, which makes for a smoother mouth-feel when eating this tropical fruit.
Equipment needed: Blender, Ice-Cream Maker
Makes about 1 quart
1/2 cup sugar
1. Prepare the pineapple: Twist off and discard the stem. Cut off the top and bottom. Remove the skin and eyes by slicing with a knife, remove any remaining eyes with a small paring knife. Cut the pineapple into large wedges, remove and discard the core, and then cut the remaining flesh into large chunks.
2. Place the pineapple chunks into a blender (or food processor) and blend until smooth. One whole pineapple will yield 3 – 4 cups of purée. Depending on the natural sweetness of the pineapple, add some or all of the sugar, to taste. Cover and refrigerate until chilled.
3. Transfer purée to the ice-cream maker and churn according to the manufacturer instructions.
4. Wasn’t that easy? Now go eat!
* Vegan / Vegetarian / Gluten Free