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Pineapple Sorbet

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    Pineapple Sorbet in glass cups on a wooden tray.

    With Father’s Day in mind, I was thinking of what to post for this special day. My parents as well as my husband’s parents are both overseas in Japan and Taiwan, so we typically celebrate Father’s Day with just the four of us. I wanted to dedicate this post for my husband, who’s a great father to our children and the sweetest man for me.

    Pineapple Sorbet in glass cups on a wooden tray.

    He works hard at a cooperate office during the day and helps me at night working behind the scene for this blog. Without him, this blog doesn’t exist. While I’m busy cooking, taking pictures, and responding to readers, my husband makes sure this blog is up and running dealing with the IT stuff as well as research what camera gears we need. He does restaurant reviews once in a while so you might have read his posts, but mostly he works behind the scene. Our shared love for food was what brought us together as well as the source of inspiration for this blog. Thanks, baby!

    Pineapple is one of my husband’s favorite fruits since he was growing up in Taiwan. I’ve also tried pineapples in Taiwan and they are ridiculously sweet. With the limited dessert that I know how to make, he really enjoyed the Pineapple Upside Down Cake since it contains one of his favorite fruits. Whenever he picks up pineapples while grocery shopping, I understand that’s the signal that he wants to eat the cake. When I saw a pineapple sorbet post on my friend Jean’s blog, Lemons and Anchovies, I knew he would be excited to eat this.

    And he did. Indeed he loved it very much. When you eat a spoonful of this sorbet, the tiny hint of sweet banana perfectly balances the tartness of pineapple. Please don’t omit the banana in this recipe because it is amazing at mellowing out the strong pineapple taste and provides a really smooth finish. Another thing to keep in mind is that although you might enjoy the fragrance and flavor of Cointereau, too much alcohol makes the sorbet hard to freeze so use sparingly.

    All the ingredients in this sorbet do an amazing job to create one splendid harmony, also did I mention it is SUPER easy to make! This sorbet was an instant hit among our family and it is a perfect refreshing dessert after a meal or on a hot summer day.

    Happy Father’s Day to all dads in the world!

    Pineapple Sorbet in glass cups and spoons on a wooden tray.

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    0 from 0 votes
    Pineapple Sorbet
    Pineapple Sorbet
    Prep Time
    10 mins
    Total Time
    7 hrs 10 mins
     
    Homemade pineapple sorbet made with golden sweet pineapple blended with banana and a splash of Cointereau. 
    Course: Dessert
    Cuisine: Japanese
    Keyword: homemade ice cream, Sorbet
    Servings: 1 (1 servings = 1½ quart)
    Author: Nami
    Ingredients
    • 1 pineapple (1 pineapple = 4 cups fresh pineapple chunks)
    • 1 banana (ripe)
    • 1 lime (1 lime = 1½ to 2 Tbsp of juice)
    • cup sugar
    • 1 Tbsp Cointreau
    Instructions
    1. Gather all the ingredients.

      Pineapple Sorbet Ingredients
    2. Cut pineapple into chunks (I use a pineapple corer then cut into chunks).
      Pineapple Sorbet 1
    3. In a blender, add the pineapple, banana, sugar and lime juice. Blend everything until very smooth. I did not have to do in batches, but you may need to depending on the size of your blender or amount of pineapple. Adjust the amount of sugar if needed.
    4. Strain the mixture through a fine-mesh sieve into a large bowl.
      Pineapple Sorbet 2
    5. Chill in the refrigerator for at least 3-4 hours before churning in your ice cream maker.
    6. Before processing in your ice cream maker, stir in the Cointreau.
      Pineapple Sorbet 3
    7. Transfer the chilled mixture into the chilled container of your ice cream maker and process according to the manufacture’s instruction.
      Pineapple Sorbet 4
    8. Chill until frozen and serve.
    Recipe Notes

    Equipment you will need:

    • Ice cream maker

    If you don’t have an ice cream maker, check out here

     

    Slightly adapted from Lemons and Anchovies

     

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