fresh pineapple sherbet
- Categories
- April 1991
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| 1 | Pineapple; cored, trimmed, |
| ; reserving 6 large | |
| ; wedges for | |
| ; garnish,pureed in a | |
| ; blender, and forced | |
| ; through a fine | |
| ; sieve (3 cups | |
| ; strainedpuree) | |
| 1½ cup | Well-chilled milk |
| 2 tablespoons | Fresh lemon juice |
| Fresh mint sprigs for garnish if desired |
In a small saucepan combine the sugar and ½ cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to ½ cup.
Let the sugar syrup cool completely. In a bowl whisk together the pineapple puree, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.
Makes 1 quart.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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