Pineapple And Lime Sorbets With Pine Nut Brittle Recipes

PINEAPPLE LIME SORBET

Steps:

• Combine sugar, 1 cup water, and 2 1/2 tablespoons lime juice in a food processor and whiz for a min or 2 or until the sugar is dissolved
• Stir in remaining 1 cup water, lime juice, pineapple juice, cream, extract and rind.
• Place the mixture in a lidded container and chill well.
• Pour mixture into the freezer can of an ice-cream freezer and freeze as per the makers instructions, adding fresh pineapple during the last 5/10 minutes if using.

PINEAPPLE AND LIME SORBETS WITH PINE NUT BRITTLE

Steps:

• For pineapple sorbet: Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Cool. Stir in pineapple juice. Chill until cold. Process in ice cream maker according to manufacturer's instructions until softly set. Add chopped pineapple; continue to process until sorbet is firm. Transfer to covered container and freeze.
• For lime sorbet: Using vegetable peeler, cut peel (green part only) from limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime juice and remaining 1 cup water in medium bowl. Chill until cold. Process in ice cream maker according to manufacturer's instructions until sorbet is firm. Transfer to covered container and freeze. (Pineapple and lime sorbets can be made 3 days ahead. Keep frozen.)
• Place alternate scoops of pineapple sorbet and lime sorbet in tall glasses. Garnish with piece of Pine Nut Brittle.