Pineapple Sherbet (with IPA Pineapple Sorbet Version)
This easy pineapple sherbet recipe can be easily modified to create an astounding IPA pineapple sorbet. Either dessert is incredibly refreshing on a hot summer day.
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Servings: 6 servings
Calories: 221kcal
Ingredients
- 1 ½ large pineapple ripe, not overripe or 1 large pineapple + 1 6-oz can of pineapple juice
- 2 tablespoon lime juice
- ½ cup water
- ¼ cup sugar
- 1 cup whole milk if making sherbet version
- 1 cup IPA if making IPA sorbet version (NEIPA or dry-hopped, low bitterness tropical fruit IPA or pale ale)
Instructions
- Start by preparing simple syrup.
- In a small pan over medium heat bring the water to simmer, add the sugar and let simmer until reduced by half. Chill the syrup completely before using.
- Peel, core and slice the pineapple. Blend the pieces in a blender and then strain the resulting fruit puree to capture and remove the fibers.
- Place the strained pineapple puree in a bowl (if using only one pineapple add the pineapple juice) and add the chilled simple syrup and the lime juice.
- If making pineapple sherbet, add the milk.
- If making the IPA pineapple sorbet version, add the IPA.
- Mix very well, refrigerate briefly to chill and just prior to adding to the bowl of your ice cream maker mix very well again.
- Use the ice cream machine as directed in the product instructions.
- Serve the sherbet/sorbet immediately with a slice of fresh pineapple as garnish or place in an airtight container and freeze for later use.
Nutrition
Serving: 1grams | Calories: 221kcal | Carbohydrates: 40g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 33mg | Fiber: 1g | Sugar: 33g
