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.
Showing posts with label sorbet. Show all posts
Showing posts with label sorbet. Show all posts
Monday, July 6, 2009
Monday, September 1, 2008
Christina's Fresh Mango Sorbet with Pineapple
from Our Best Bites
3-4 mangoes, peeled and diced
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple
In a food processor, puree the mangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Add in the pineapple and process. Pour the mixture into an ice cream maker and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.
3-4 mangoes, peeled and diced
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple
In a food processor, puree the mangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Add in the pineapple and process. Pour the mixture into an ice cream maker and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.
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