Pineapple Sorbet

Name: Pineapple Sorbet
Ingredients: 4 cups cubed fresh pineapple or drained unsweetened canned pineapple; 1/2 cup dark brown sugar; Seeds scraped from 1/2 a vanilla bean or 1/2 teaspoon vanilla extract

Chef Laura Frankel • Jun 23, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

Pineapple Sorbet

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Servings

Ingredients

4 cups cubed fresh pineapple or drained unsweetened canned pineapple
1/2 cup dark brown sugar
Seeds scraped from 1/2 a vanilla bean or 1/2 teaspoon vanilla extract

Instructions

Puree the pineapple, sugar, and vanilla in a food processor or blender. Let the mixture stand for several minutes to allow the sugar to dissolve. Chill completely.
Process the sorbet mixture in your ice cream machine, following the manufacturer’s instructions. Transfer the sorbet to a covered container and freeze until hard, at least 4 hours or overnight.
Source: Chef Laura Frankel – Jewish Cooking For All Seasons (Wiley)

Category: RecipesDesserts

Holidays: Fourth of July

Diets: Pareve

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.