Pineapple Sorbet with Pineapple Sage Blossomscomments (10) October 31st, 2011
Makes about 1-1/2 quarts
1/2 cup sugar
1 cup boiling water
About 1/4 cup pineapple sage blossoms
1 large, ripe pineapple
Pineapple sage blossoms and leaves for garnish
Dissolve the sugar in the boiling water and set aside to cool. Stir the pineapple sage blossoms into the sugar syrup when it has cooled.
Clean and core the pineapple and cut it into chunks. There should be about 5 cups. In a processor or in the blender in batches, puree the pineapple. Stir the syrup into the puree and blend well.
Pour the pineapple mixture into the container of an ice cream machine and process according to manufacturer's directions. Serve immediately or place in freezer. If frozen hard, about 10 minutes before serving, allow to sit at room temperature for a few minutes. Blend or process the sorbet to a smooth consistency. Transfer to chilled serving glasses and serve or place in freezer for 5 to 10 minutes.
posted in: dessert, pineapple, pineapple sage flowers