Pineapple Mint Sorbet

This easy pineapple sorbet has a burst of fresh mint for brightness and can be made with fresh pureed pineapple or pineapple juice. The full Bread & Basil guide to making homemade sorbet is linked below, so be sure to check that out if you are new to crafting frozen treats at home.

Read first:

How To Make Sorbet

This full-length guide contains all the tips and tricks you need to know to make the creamiest, fruitiest sorbet at home. With a bit of science and a must-know trick for getting the base mixture just right, you’ll get the foundational knowledge that makes it easy to have success with basically any fruit.

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Pineapple Mint Sorbet

Yield

1 Quart

Author

Julia Estrada

Prep time

40 Min

Total time

40 Min

This easy pineapple sorbet has a burst of fresh mint for brightness. Be sure to read through the guide, How To Make Sorbet, for all the tips and tricks you need to know to make the best sorbet at home.

Ingredients

• 5 cups pineapple chunks (about 1 medium pineapple, peeled, cored, and diced), or 4 cups pineapple juice
• 10 fresh mint leaves
• 2/3 to 1 cup granulated sugar
• 2 tablespoons fresh lemon or lime juice
• Hefty pinch of salt

Instructions

1. 24 hours before you want to make sorbet, put the bowl of your ice cream maker in the freezer if needed.
2. Blend the pineapple chunks or juice, fresh mint, and about two thirds of the sugar together (reserve remaining sugar for step 4) with an immersion blender, in a blender, or with a food processor until smooth.
3. Strain purée through a fine mesh strainer, extracting as much liquid as possible but taking care not to push too much pulp through.
4. Perform the egg test: wash and thoroughly dry an egg. Place the whole egg in the shell in the prepared sorbet base. If it floats, leaving about a quarter-sized portion visible, the sugar concentration is correct. If it sinks, add more sugar. If it floats more than described, add a bit more liquid (water, or more fruit puree).
5. Stir in lemon or lime juice and salt. Taste, and add more salt or acid if needed.
6. Chill thoroughly, at least 2 hours but preferably overnight before churning in your ice cream maker. Sorbet base should be 40°F before churning.
7. Churn according to your ice cream maker’s instructions, or follow the granita instructions in the note below.
8. Transfer sorbet to an airtight container and freeze for at least 2 hours before serving. Eat within 2 weeks for maximum freshness.

Notes:

To make Granita:

• Pour this base into a shallow baking dish such as a 9x13” pan, then place in the freezer, covered well.
• Set a timer for 30 minutes. After 30 minutes, use a fork to scrape up any ice crystals that have started to form in your pan, then set back in the freezer.
• Repeat this 30-minute rest and scrape process 5-6 times over the next few hours, so that you are constantly disrupting the ice crystal formation. This is the key to forming small ice crystals versus big, sharp chunks.
• When granita is completely frozen through, use a fork to scrape the surface one more time, then serve. Granita will have an icier texture because there’s not nearly as much air incorporated into the base and the way that ice crystals form is different than sorbet, but it is still a delicious summer treat!

Recommended Products:

Cuisinart Ice Cream Maker - 2qt

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Recipes and Photos Copyright Julia Estrada, 2020

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