from Bitten
2 cups pineapple puree
1/2 cup sugar (to taste; I thought 1/2 cup was way too much)
2 teaspoons very finely minced fresh or candied ginger, or 1/2 teaspoon dried ginger, or to taste
Whisk the sugar and ginger into the puree, and freeze the mixture in an ice cream maker, according to the manufacturer's directions. This sorbet is best the same day it is made.
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