Pineapple-mint sorbet
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Pineapple-mint sorbet
  Sorbet  
Last updated 6/12/2012 1:18:07 AM. Recipe ID 48829. Report a problem with this recipe.
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      Title: Pineapple-mint sorbet
 Categories: Desserts, Fruits/nuts
      Yield: 6 Servings
 
MMMMM-----------------------FOR THE SORBET----------------------------
    1/4 c  Sugar
      1 c  Water
      2 c  Strained fresh orange juice,
           -from about 2 lb oranges
           Juice of 1 large lime
      1    Ripe pineapple, peeled,
           -cored, coarsely chopped
      3 ts Chopped fresh mint leaves

MMMMM-------------------PINEAPPLE-MINT GARNISH------------------------
    1/2    Ripe pineapple, peeled,
           -cored, finely chopped
    1/4 c  Cointreau (optional)
      2 tb Chopped fresh mint leaves
 
  To make the sorbet:  Combine the sugar and water ina large saucepan
  and bring to a boil.  Reduce the heat and simmer for 10 minutes.
  Remove from the heat and allow to cool. Meanwhile, combine the orange
  and lime juices. Puree the pineapple in a food processor fitted with
  a steel blade or blender along with the mint leaves. Use some of the
  orange juice to moisten. Combine with the orange-lime juice. Stir the
  pineapple mixture into the cooled syrup.  Either freeze in an ice
  cream freezer or freeze in a covered bowl.  When frozen solid, remove
  from the bowl and spoon into a food processor fitted with the steel
  blade. Process until fluffy; this breaks up the ice crystals and
  results in a smoother texture. To ensure this very smooth texture,
  repeat the process one more time after a couple of hours (this step
  is optional). Spoon into individual serving dishes, cover with
  plastic and then foil, and freeze. Or oil a loaf pan or mold and line
  with plastic wrap. Pour in the sorbet mixture, cover tightly with
  plastic wrap and then foil, and freeze. Work quickly so that the
  sorbet doesn't melt, or ice crystals will form again when it freezes.
  To make the garnish and serve:  Toss together the chopped pineapple
  and the Cointreau if you using it.  Add the mint leaves. Set aside or
  refrigerate until ready to serve. Twenty minutes before serving,
  place the sorbet in the refrigerator to soften. If you froze it in
  the loaf pan, unmold on a platter.  Cut slices using sharp knife. IF
  you froze it in individual molds, unmold into bowls. Serve, topping
  each serving with the garnish. Advance preparation:  This sorbet will
  hold for weeks, covered tightly, in the freezer.  The garnish can be
  made several hours ahead of serving time and held in a covered bowl
  in the refrigerator. Calories: 86. Fat: .40 g. Sodium 1 mg. Protein 1
  g. Carbohydrate 21 g. Cholesterol 0.
 




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Recipe ID 48829 (Apr 03, 2005)

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