Thursday, July 04, 2019

Fresh Pineapple Sorbet - Fräsch ananassorbet

FRESH PINEAPPLE SORBET
Fräsch ananassorbet


Party it up with a fresh, tempting pineapple sorbet!


Serves 4


3 tablespoons sugar
5 tablespoons water
fresh juice from 2 lemons
14 oz crushed pineapple in its own juice
1 egg white


For serving:
2 passionfruits




Mix sugar, water and lemon juice in a saucepan. Bring to a boil and simmer for a few minutes until slightly thickened. Remove saucepan from heat and cool completely. Mix the sugar syrup and crushed pineapple with juice until well blended, or you will get unpleasant "threads" in the sorbet.


Beat the egg white until stiff and fold it into the pineapple mixture. Now, if you have an ice cream maker like I do, you process the batter in the machine for about 20 minutes, then store in the freezer for at least 2 hours. If you don't have a machine, put the sorbet in a can with a lid and store in the freezer for about 3 hours. Stir occasionally to avoid the ice crystals from forming.


For serving:
Take out the sorbet about 20 minutes before serving and decorate with passionfruit.


Enjoy!


Bella

No comments:

Post a Comment