Ginger Pineapple Sorbet
Sorry, no pictures for this one. I got caught up in the preparation and completely forgot. Make sure you allow sufficient advance time for a complete freeze. With an ice cream maker, allow about an hour. For a freezer preparation, you may need longer. This can be made a day or so in advance, and kept in a tightly sealed freezer container. It's best fresh fresh fresh.
- 1 c. fresh pineapple juice, from pineapple (see notes below)
- 1 1/2 T fresh lemon juice
- 1 1/2 T fresh grated ginger
- 1 1/2 pt. heavy cream
- a few fresh mint sprigs (optional)
- 1/4 c. chopped macadamia nuts (optional)
Get a pineapple and cut it. I wasn't sure the best way to extract juice, so I took about half of the pineapple, put it in a blender until it was a milky puree, and forced that through a fine strainer. Mix everything except the mint and macadamia nuts together in a bowl.
If you have access to an ice cream maker, now is the time to use it. You'll get the smoothest possible texture. Add the mixture to the ice cream maker and follow the manufacturer's instructions. Lick any utensils, because this stuff is tasty!
If you don't have an ice cream maker, you can still make this and people will love it. Place the mixing bowl in the freezer and allow to partially freeze. Stir well, then freeze until solid.
To serve, place a rounded scoop in a bowl and garnish with any combination of the following: mint spring, pineapple triangle, chopped macadamia nuts.
This recipe was inspired by a Sam Choy creation, although mine has a concentration of flavors I prefer. The next time I make this sorbet, I'd like to try lightly toasting the nuts in an oven, to give more visual contrast with the sorbet.
Serves 8.
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I don't think it's considered a sorbet if there is dairy in the dessert. Otherwise it is more of a 'sherbet' - but it looks like a great dessert!
Good catch, Kim. My usage of sorbet/sherbet terminology has been sloppy. Your comment prompted me to research further. I discovered that Americans don't always make a distinction between the two (implying that other countries do):
"The FDA does not have a classification for sorbet as it is synonym for sherbet. Often confused with Water Ice and Italian ice. Sherbet in the United States must also include dairy ingredients such as milk or cream to reach a milkfat content between 1% and 2%. Products with higher milkfat content are defined as ice cream; products with lower milkfat content are defined as water ice.[3] Although the two terms are often used interchangeably in the United States, the use of the term "sorbet" is unregulated and is most commonly used to market products officially defined as water ice." - Wikipedia