Chunky Pineapple Sorbet

Chunky Pineapple Sorbet

Inspired by: Myrecipes.com

Why?

I had bought a pineapple with the knowledge that we were having friends over for dinner. However when their plans changed, it was too much for two of us to eat, and in the light of the fact that we were going away for the weekend, I wanted to use the pineapple so we didn't come home to fruit rotting in the refrigerator. 

Time Taken:

20 minutes preparation+7 hours freezing.

Number of Dirty Dishes:

Fork, medium sized bowl/saucepan/container which is suitable for freezing, measuring cup, tablespoon, knife, chopping board.

I used:

1 cup sugar

2 Tbs lemon juice

1 Pineapple

What I did:

In the medium sized bowl (which is suitable for freezing) dissolve the sugar in the lemon juice, and stir until combined. 
Skin and core pineapple and cut the remaining flesh into small pieces 1cm square, and add to the bowl. 
Mix with a fork and mash as much of the pineapple flesh as possible. 
For a smoother finish blend the pineapple, sugar and juice until pureed and then return to bowl. 
Cover bowl and freeze for 3 hours until it is frozen on the outside but still soft in the middle. 
Mash sorbet with a fork to break up the pineapple as much as possible and distribute the ice and then return to the freezer for 4 hours. 
Serve and Enjoy!

Comments after eating Pineapple sorbet:

YUM! This is delicious!

What I would do different:

Adding some fresh mint leaves in here would make a great flavor.

Pear Sorbet

Inspired by:

Jamie Oliver’s Pear Sorbet Recipe

Why?

There was a can of halved peaches left in the cupboard which had been purchased by a family we had staying with us a few weeks ago. The weather is becoming quite warm now, so it is definitely the season for it, and really of all the recipes that involved pear, this seemed the most appealing one to play with.

 

I used:

1 cup caster sugar/white sugar

1 cup water (approx 200ml)

1 can of halved pears in juice 

(411g -I think the can label read that just over half of the weight was syrup, but my Italian is not that good yet to be certain.)

1 sachet of Vanilla (powder)

What I did:

In a saucepan, combine the sugar and water. 

Put it on the stove, fire up the element and bring the sugary syrup to the boil.

Boil for 3 minutes and add the pears and their syrup, boil for another 5 minutes, or less if you think they are soft enough to mush/squish. 

Take the saucepan off the heat (turn off stove too of course) and working carefully to avoid any splashes, puree the pears with a fork.
If you have a blender, using it to blend the mixture may be a much easier option than the fork method, (although it might involve more washing up). 
Once the pears have been pureed to your satisfaction, add the vanilla and stir. 

Pour into a heat proof bowl or container to cool. 

Once cool enough, place in the freezer to set. 

Best practice is to stir the sorbet a couple of times to help with the setting process. 
Check on the sorbet once an hour and stir through any frozen parts which have formed around the edges of the dish. 

Once it is set, eat and enjoy! 

Enough for six people,  or you can do the maths on the other options.

This one took about 4 hours until it was nearly set (and then I went to bed). I think freezing time also depends on the temperature and quality of your freezer. If you have an ice cream maker, you may be able to use this to set the sorbet, I however have no experience with these things. I do remember that everyone who refers to the machines in recipes will always remind readers that they will have to check the manufacturers instructions, as if it was a real danger that a consumer might accidentally put the wrong setting on their pear sorbet and they might get a smoothie from the machine instead *Shrugs* I guess those lucky ice cream maker owners will have to read the manufacturers instructions to find out!

Ps. Ice cream is my favourite food, of course I’m secretly jealous of you ice cream maker owners!

Comments after eating Pear Sorbet:

Delish! And surprised. . .I think I’m going to be making sorbet and ice cream every week. I didn’t realize how easy it was! Although it does melt faster than store bought sorbet- which is to be expected, I think smaller portions mean it won’t melt before it is eaten, or freezing it in individual serves so the serving dish keeps it cold would be ways around this!

 Next time I will remember to take the picture the way I want it to appear on my post so it doesn't get spun around. My apologies.

Enjoy

L xoxo