Pineapple sorbet is a delicious way to use a whole pineapple.
And add some caramelized pineapples and toasted coconut and you’ve got an awesome, refreshing summertime dessert.
When I was cutting my pineapple I cut off the top so that I could save it to grow a pineapple from it. You could also cut the pineapple in 1/2 and cut out the middle so the outside of the pineapple could be used as a serving vessel. Pineapples are such beautiful decoration to summer parties.
- 1 pineapple
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1.5 tablespoon salted butter
- 3 tablespoons brown sugar
- 3 tablespoons coconut rum
- 1 teaspoon vanilla
- 1/4 cup coconut
The sorbet is so easy, pineapple is very sweet and contains a ton of water, so not much else needed.
Cut the pineapple into small pieces. Set aside a heaping cup for the caramelized pineapples.
In a food processor, or I used my kitchen ninja, puree the pineapple, water, sugar and lemon juice together. Chill in the refrigerator for 30 minutes.
While purée is chilling, start on the caramelized pineapple – in a medium saucepan, combine heaping cup of pineapple chunks, butter, brown sugar, vanilla, and coconut rum. Let simmer over medium/low heat. They are finished when the liquid around the pineapples becomes very sticky. Let caramelized pineapples cool completely before folding them into the sorbet.
Once the pineapple puree is chilled, add it to the ice cream machine and let run until you are happy with the consistency. Move the sorbet over to a tupperware container and fold in the caramelized pineapples. Cover the sorbet with saran wrap (pressing it down) then put the lid on the tupperware and place in the freezer. Allow the sorbet 3-4 hours in the freezer before serving.
When ready to serve, toast the coconut so some bits turn light brown. Sprinkle on sorbet.
I also added whipped cream to some when serving… I prefer it with whipped cream… but I prefer everything with whipped cream so take it for what it is
What’s your favorite summertime treat?