Pineapple Sorbet

Preparation

1. STEP 1 OF 15

   Drain the slices of pineapple from the syrup they are immersed in and set the syrup aside

2. STEP 2 OF 15

   Cut the pineapple slices into pieces and blend them with one or two tablespoons of their syrup until a cream is obtained

3. STEP 3 OF 15

   Place the cream in a bowl, sprinkle it with lemon juice, and cover the bowl

4. STEP 4 OF 15

   Meanwhile, add enough water to the reserved pineapple syrup to make half a liter

5. STEP 5 OF 15

   Pour the resulting liquid into a saucepan, add sugar and the filtered orange juice, and bring the syrup to a gentle boil

6. STEP 6 OF 15

   Then lower the heat and let it simmer for about 2 minutes

7. STEP 7 OF 15

   Now add the syrup to the blended pineapple pulp, add the pineapple liqueur, and mix everything carefully

8. STEP 8 OF 15

   Place the mixture in the ice cream maker and let the sorbet set according to your machine's specific instructions

9. 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

10. STEP 10 OF 15

    At this point, incorporate the stiffly beaten egg white, mix well, and return the sorbet to the freezer for about 30 minutes

11. STEP 11 OF 15

    The final consistency of the sorbet should be rather soft

12. STEP 12 OF 15

    Serve the pineapple sorbet in dessert bowls garnishing it as desired with bits of canned pineapple and possibly whipped cream

13. STEP 13 OF 15

Suggestions

• Blender

• Ice Cream Maker

General Information

Analysis

Macronutrients (100 gr)