Monday, May 9, 2011

Pineapple Sorbet

Pineapple Sorbet


1 can of pineapple chunks

Directions: Pour the can of pineapple chunks, juice and all, into a shallow freezer safe container and freeze for a day or two. Alternatively, you could freeze it in ice cube trays, which would also make it easier to make small batches if you wished to.  Let the frozen pineapple sit out for about 10 minutes.  If you used a large shallow container to freeze it in, break the pineapple apart into chunks.  Use a food processor, blender, or in my case a magic bullet to process the pineapple into a smooth  consistency.  This might take a bit of work and a few minutes, you will probably need to shake a magic bullet a few times to make sure you get it all, and in a blender or processor it may take a spoon and shorter bursts to finish it off, but the outcome is still a surprisingly easy dessert.  You can try adding a splash of coconut milk for flavour, or use different fruits and experiment. 

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