You only need 3 ingredients to make the sorbet, and if you can’t find fresh pineapple in the store right now, don’t worry: canned pineapple works too. I used it for mine this time, though I will certainly make it again when ripe, juicy pineapples are plentiful and I’m sure it’ll be even more delicious.
By Tracey
Pineapple Champagne Sorbet
from The Perfect Scoop, by David Lebovitz
Ingredients:
- 1/2 pineapple, peeled and cored (2 cups or 500 mL of puree)
- 6 tablespoons (75 g) sugar
- 1/2 cup (125 mL) champagne or sparkling wine
Directions:
Cut the pineapple into chunks and add it to your blender along with the sugar. Puree until smooth. Stir in the champagne.
Alternatively, if you want to use canned pineapple: Make sure you use unsweetened pineapple canned only in its own juice, not in syrup. Add the pineapple and the juice to your blender, and puree until smooth, then measure out the 2 cups of puree called for in the recipe and continue. {Note: I used a 20 oz can of pineapple chunks and wound up with about 3 cups of puree total.} Blend the pineapple puree and the sugar until smooth and then stir in the champagne.
Chill the mixture thoroughly (overnight is good) then freeze it in your ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least a few hours before serving.
