Pineapple Sorbet

Preparation

1. STEP 1 OF 15

   Drain the pineapple slices from the preserving liquid they are in and keep this liquid aside

2. 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 get a puree

3. STEP 3 OF 15

   Place the puree in a bowl, sprinkle it with the 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 resulting liquid into a saucepan, add the sugar and the strained orange juice and bring the syrup to a gentle boil

6. STEP 6 OF 15

   Then lower the heat and simmer slowly 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 very carefully

8. STEP 8 OF 15

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

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 fairly soft

10. STEP 10 OF 15

    At this point fold in the egg white whipped to stiff peaks, mix well and return the sorbet to the freezer for about 30 minutes

11. STEP 11 OF 15

    The final texture of the sorbet should be quite soft

12. STEP 12 OF 15

    Serve the pineapple sorbet in dessert bowls garnished as desired with pieces of canned pineapple and, if desired, whipped cream

13. STEP 13 OF 15

    If you do not have electric appliances but still want to make ice cream at home and want it well churned you will need to follow some precautions

Suggestions

• Blender

• Ice cream maker

General Information

Analysis

Macronutrients (100 gr)