Pineapple And Meyer Lemon Sorbet Recipes

CREAMY PINEAPPLE SORBET

Steps:

• In a food processor with knife blade attached, pulse frozen pineapple until it resembles finely shaved ice, occasionally scraping down side of bowl with rubber spatula. (If pineapple is not finely shaved, sorbet will not be smooth.).
• Add yogurt and sugar to pineapple and blend until mixture is smooth and creamy, occasionally scraping down side of bowl with rubber spatula.
• Serve immediately for a creamy texture or, freeze and serve later for a firmer texture. If made ahead, remove from freezer 5-10 minutes before serving.
• Scoop sorbet into dessert bowls or martini glasses. Garnish with fresh berries if desired.

EASY PINEAPPLE SORBET

Steps:

• Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

TART MEYER LEMON SORBET

Steps:

• Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
• Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
• Scrape sorbet into a chilled loaf pan and freeze.

PINEAPPLE SORBET

Steps:

• Peel, core and dice pineapple. In a food processor combine pineapple with 1/4 cup sugar and lemon juice and process until smooth. (This may need to be done in batches.) Add more sugar if necessary. Transfer mixture to ice cube trays or metal shallow baking pan, cover with plastic and freeze until almost frozen. In processor add frozen pineapple and process, in batches, until smooth. Transfer to plastic container and freeze, covered, until solid.

MEYER LEMON SORBET

Steps:

• In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
• 2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
• Place sorbet in an airtight container and freeze until ready to serve.
• 3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.

MEYER LEMON SORBET

Steps:

• Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
• When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!