pineapple sage sorbet. looks alot like basil citrus sorbetYet another sorbet. I am running out of steam with them. No one is really eating them, they just languish in my freezer until I need another freezer dish or some space and then I take a last few obligitory bits and trash the rest. Same might happen with this one, but I at least have to try.
Pineapple Sage Sorbet
2 pounds pineapple, pureed
1/2 cup water
1 cup sugar
1/2 cup pulverized sage
Pinch salt
Chop up and then puree a pineapple that has been in the fridge or freezer.
Put 1/2 cup water in a saucepan. Whisk sugar into the water to avoid clumps. Add vanilla, sage and salt. Bring ingredients to a boil; pour into chilled pineapple puree.
Blend pineapple and sugar mixture in a blender. Let cool. Freeze in an ice cream freezer according to manufacturer’s directions.
I also hear that this is good with watermelon instead of sage.
Tasty. My son loves it.
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2 comments:
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Thanks so much for this post, quite effective info.
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