Pineapple Sorbet ~ A refreshing quick and easy pineapple dessert that is made in mere minutes with simple ingredients, no machine required, simply chill in the freezer.I really don’t miss being able to eat ice cream.
This is probably a blasphemous statement to many, if not most people. After gastric bypass, I became intolerant to many things, particularly high sugar and high fat things. Ice cream ranks really high on the list of foods I just can’t eat anymore. We’re talking two bites max before an adverse reaction occurs. And it’s simply not worth the risk. Now brownies are an entirely different story, those, I am helpless before and will risk the reaction each and every time.
Now, this doesn’t mean that occasionally I wouldn’t love a bowl, especially if hot fudge is near. There is just something about the mixture of dairy fat and sugar that is wonderful, and lethal. Side note, I can’t drink a glass of milk either.
Elizabeth has dairy issues as well, so I do my best to limit her intake and that kid LOVES ice cream and all frozen treats. Popsicles are something we burn through all year long-even when it’s snowing outside. Finding alternatives to ice cream and popsicles are a must. I want treats with less sugar and no dairy. Enter this pineapple sorbet.Fresh pineapple has been plentiful in the house. We both love it fresh and I love cooking with it. I decided to make a lower sugar pineapple sorbet. To make it as sweet as possible while using a little additional sugar was fairly easy; let the pineapple ripen fully, turning a deep yellow color but before it starts to rot internally. There is a very short window between perfectly ripe and starting to go bad. Consult your local pineapple whisperer to know exactly when that window is or trust your gut. Once sliced it was almost too sweet to eat on its own, but that made it perfect for this recipe.
In the end it was just right; tart and sweet. If you like things really sweet, add more sugar-up to a cup and half cup, no judgement here–just add in small increments and tasting as you go. Making the pineapple sorbet is quick and easy. Add everything to the food processor, blend until smooth, pour in a pan, and chill. Chilling takes a bit of time however, a good five to six hours to really set. Once served, it does melt quickly, but honestly, it’s not going to be around long once it is dished up. We loved this so much, I see many sorbets in our future.
The hardest part of this entire recipe was figuring out how I wanted to present it in photographs. I love all those homemade ice cream recipes I see on Pinterest, you know the kind I am talking about in the loaf pan with a vintage ice cream scooper. I do not have a vintage scooper (something I will rectify soon, hello eBay) and an entire pineapple only half-way filled my extra deep loaf pan. It was Matthew who suggested this plating. His actual response to me was quite colorful, and since I already shocked you with my opening statement of not missing ice cream, I’ll spare your delicate sensibilities with his words when I suggested the loaf pan. But it was good for a chuckle. In the end, this plating was perfect even for my portion size, at least for me. Elizabeth would have been content with having the whole pan and a spoon.
Pineapple Sorbet ~ A refreshing quick and easy pineapple dessert that is made in mere minutes with simple ingredients, no machine required, simply chill in the freezer.
- 1 fresh pineapple (about 4 cups once chopped)
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup sugar; +/- to taste
Chop the pineapple and add it to a food processor.
Add the sugar and the lemon juice.
Blend until completely smooth.
Pour into a loaf pan or any desired vessel, cover, and chill for 5-6 hours.
Serve and enjoy.