PINEAPPLE SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the water and sugar. Bring to a boil, remove from heat and add the vanilla bean. Cover and let cool. Remove the vanilla bean.
- Using a large knife, split the pineapple in half lengthwise, keeping the topknot and all the scales intact. Make a V-shaped cut around the core in each half and remove the core.
- Using a spoon, scrape out the pulp, leaving pineapple shells that are about 1/3-inch thick. Place the shells in the freezer. Measure the pulp; you should have 3 1/2 to 4 cups.
- In a food processor, combine pulp, sugar syrup and lemon juice. Process until smooth. Freeze according to the manufacturer's instructions for your ice-cream maker. Divide the sorbet between the shells and return them to the freezer.
- To serve, dip the blade of a knife in very hot water and split each shell in half lengthwise.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 53 grams
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