Successful Sorbet

This weekend was a big weekend, but not for cooking or baking. Cash had his first spend the night company, Hugo. Jess and Scott have been out of town and we kept Hugo Saturday and Sunday. The boys had tons of fun playing together and by Sunday night they were worn out! It was also a big weekend because Allen and Russ got back to their beer brewing. They brewed a couple times last year and picked this Sunday since not much was going on and the weather was perfect to sit outside and brew. The only cooking I did was making pineapple sorbet from a recipe I found on another foodie blog. It was very yummy and easy!

Russ and I got an ice cream maker as a wedding gift and while we hadn’t registered for one we ended up keeping it thinking it would be fun to have around. I made one attempt at making ice cream in it, but I didn’t read the manual in advance to know that I should have frozen the bucket ahead of time. So, the ice cream did not turn out. Now we leave the bucket in the freezer so that it is ready.

To make the pineapple sorbet I bought a fresh pineapple that had already been peeled and cored. It saved some time and made it even easier to prepare. You cut up the pineapple and cook it with the water and sugar. This mixture gets put in the blender with the other ingredients and once blended it goes in the refrigerator to cool. Once cooled it goes in the ice cream maker for about 25 minutes and then into the freezer to harden. After it has been in the freezer for at least two hours it is ready.

Russ and I both really liked it along with Seth and Allen who tried some when they stopped by this weekend. I also sent some up to Mentone with Mom and Dad who loved it. Mom called to tell me that she rates it a 9! It had a light, refreshing texture and flavor that will be great for the hot days of the summer. I definitely think we will use this same recipe again, but we plan to try different fruits in it to vary it up a bit. I think I’ll try a mango or peach version next! Russ rates the pineapple sorbet a 9 too!

Pineapple Sorbet
Servings: 10

Ingredients:
1 medium pineapple (cubed)
2 cups water
1 cup sugar
1 lime (juice)
2 tbsp. rum
1/2 tsp. salt

Directions:

1. Cut the crown (aka the leaves) and the base off the fruit — what remains should be barrel shaped. Quarter the barrel shaped fruit and then use your knife to cut the core (the woody center) away. Place flat on a board and then run your knife between the fruit and the skin. Slice up the remaining fruit into small pieces.
2. In a large pot over medium heat, add the sliced pineapple, the sugar and the water. Cook for about 15 min. or until the liquid begins to be viscous or the pineapple begins to fall apart.
3. Transfer the mix to a blender. Add the salt, lime juice and rum, and blend (or “blitz,” if that’s your vernacular) for 30 seconds, or until the pineapple is completely broken up. Transfer to the refrigerator and let cool for at least 2 hours, preferably overnight.
4. Churn your mixture in an ice cream maker according to instructions. Once firm, transfer to the freezer and let finish setting for approximately two hours. Enjoy.