Ingredients
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1 Pineapple
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1/2 cup Granulated Sugar
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3 Tbsp Water
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1/3 cup Light Corn Syrup
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1 Tbsp Fresh Mint Leavessee below for substitutes - paprika and cayenne pepper
Directions
Steps
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1
Done
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Special EquipmentIce cream / sorbet maker and a blender or food processor, a pineapple cutter will facilitate preparation work, and also I would definitely recommend ice cream containers for proper freezing (to avoid freezer burn). See tips below for recommendations. |
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2
Done
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Make the Syrup BaseCombine the sugar, cornsyrup, water, and the piment d'espelette (or as a substitute, 1 TL paprika (sweet), and 1/4 tsp cayenne pepper in a pan on medium heat. Stir until dissolved. Let cool to room temperature (about an hour, or overnight if desired). |
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3
Done
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Prepare the PineappleCut the pineapple up and add to the blender (obviously remove the stem, core and skin. Blend to a puree. |
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4
Done
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Make the SorbetCombine the syrup and pineapple puree, then add to your ice cream maker and follow the manufacturer's directions. Remove when done and freeze in ice cream containers for about 2 hours before enjoying. |
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5
Done
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Equipment RecommendationsI have bought 3 ice cream and sorbet makers over the last 2 years, and this cuisinart one is in my opinion the best one: |
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6
Done
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Equipment RecommendationsMy preferred blender is by Kitchenaid: |
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7
Done
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Equipment RecommendationsI love the handle on this pineapple cutter: |
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8
Done
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Equipment RecommendationsThese are simple ice cream storage containers to avoid freezer burn: |
