No-churn Pineapple Slush Sorbet

HI GUYS!!!

I’m so excited to be writing this post! πŸ˜€ I know it’s been very long since I last posted, but I’m finally back home and out of my ‘Croatia’ zone, haha. I had such a great time traveling all around Croatia. It is a beautifullll country with even more beautiful people. I had the pleasure of tasting some really good food. I was expecting a bit more on the dessert front, but it’s okay I guess. Anyway, Croatia stories are for some other day, or else I’m never gonna finish this post πŸ˜›

So as you all know, summers in India are wayyyy too hot. The only way to survive it is to overdose on all things cold, especially ice creams. However, I always prefer sorbets over ice creams because they are just so refreshing and obviously yummyyy! It’s lighter, and the gorgeous bright colours just pop me up. I had never tasted a pineapple sorbet before and I absolutely love pineapples, and I love sorbets! So obviously I HAD to combine the two. And the result was SO good!

pineapple sorbet 2.jpg

It’s more of a slush sorbet, with a much softer texture than a regular sorbet. It’s super easy to make and does not require an ice cream maker. I have used lemon flavoured vodka here, but you can use regular vodka or any other liqueur as well. I would love to see a variation with Malibu or Tequila. You might want to increase the lemon juice content a bit in that case. You can also do away with alcohol completely and simply add water. The texture is gonna vary a little since alcohol never freezes and hence avoids ice crystals to form to give you a much smoother texture. But you can substitute water in this recipe as the amount is very minimal.

Pineapple sorbet

Recipe adaptation from Nigella Lawson. Let’s get started, shall we?

 

Makes: 4 servings

INGREDIENTS

  • 350 gms fresh pineapple, peeled and diced
  • 175 gms castor sugar
  • zest and juice of 1 lemon
  • 25 ml citron vodka

 

METHOD

  • Preheat the oven to 180Β°C. Put the pineapples into an ovenproof dish and add the sugar and zest and juice of the lemon. Cover with foil and put in the oven for about 5-7 mins (depending on how soft your pineapples are), just to make the fruit soft and pulpy.
  • Let the pineapples cool for a bit before pureeing it in a blender. Puree the pineapples, making sure no fruit chunks are left. Pass through a sieve to remove all pippy bits.
  • Once you have your juicy pineapple puree, stir in the vodka. I always like tasting my mixture at this point to adjust lemon juice or something.
  • Pour the sorbet mixture into an air tight plastic container and put it in the freezer. Whip the mixture every hour with either an electric whisk or with your hand for 3 hours as it freezes. Keep in the freezer until the actual time of serving. Happy sorbeting! πŸ™‚

 

 

I would love to see your versions of this simple pineapple slush sorbet. Share your pictures on instagram and tag me: @myyummyspatula

If you like hearing from me once in a while, do hit the ‘follow’ button. Follow me on instagram: myyummyspatula πŸ™‚

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s