Sorbet can be a refreshing light dessert without too many calories. Try this homemade variety and skip all the additives of the store brands. You can also use other fruits such as berries or even chocolate to create sorbet to satisfy your sweet craving.
Cool down on a hot summer night with this deliciously smooth and creamy pineapple sorbet - you'll never believe how easy it is to make!
If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.
If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.
Yield: 9 servings (serving size: 1/2 cup)
Ingredients
- 1 small pineapple, peeled and cored
- 2 tablespoons fresh lemon juice
- 1 cup plus 2 tablespoons sugar
- Mint sprigs (optional)
Preparation
Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.
Nutritional Information
- Calories: 116 (2% from fat)
- Fat: 0.2g (sat 0.0g,mono 0.1g,poly 0.1g)
- Protein: 0.2g
- Carbohydrate: 30g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 1mg
- Calcium: 3mg
Cooking Light, APRIL 2003
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