Pineapple Sorbet

Preparation

1. STEP 1 OF 15

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

2. STEP 2 OF 15

   Then cut the pineapple slices into pieces and blend them with one or two tablespoons of their syrup until you get a cream

3. STEP 3 OF 15

   Place the obtained cream in a bowl, splash it with lemon juice and leave the bowl covered

4. STEP 4 OF 15

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

5. STEP 5 OF 15

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

6. STEP 6 OF 15

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

7. STEP 7 OF 15

   Now combine the syrup with the blended pineapple pulp, add the pineapple liqueur, and mix everything very carefully

8. STEP 8 OF 15

   Place the mixture in the ice cream maker and let the sorbet thicken according to the specific instructions of your machine

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 quite soft

12. STEP 12 OF 15

    Serve the pineapple sorbet in dessert cups garnished, if desired, with pieces of syrupy pineapple and possibly with whipped cream

13. STEP 13 OF 15

    If you do not have electric devices but still want to make the ice cream at home and want it to be well mixed, you will need to follow some precautions

Suggestions

• Blender

• Ice Cream Maker

General Information

Analysis

Macronutrients (100 gr)