Pineapple sorbet with rum
The sorbet with pineapple tastes incredibly fruity, sweet-sour and refreshing. Rum gives it a special touch. With this recipe, you can make it at home from three ingredients without an ice cream maker. In summer, it provides real indulgence and a tropical vacation feeling, just like the tropical fruit salad.
Servings 4
Ingredients
- 600 g pineapple flesh
- 50 g powdered sugar or to taste
- 3 tbsp brown rum vegan
Instructions
- Cut pineapple flesh into cubes and put them in a blender.
- Add powdered sugar and rum and blend to a homogeneous mass.
- Pour the pineapple mixture through a fine sieve.
- Transfer the fruit mixture to a freezer-safe container and place in the freezer for about 6 hours until it solidifies.
- Using a tablespoon, place the frozen pineapple mixture (rum will prevent it from becoming too firm) in the blender one piece at a time and beat briefly to a creamy, airy, light-colored mixture.
- Pour the pineapple sorbet into ice cream cups and serve.
Notes
- You can also enjoy the pineapple sorbet straight after freezing without whipping it. It will still taste fruity and delicious, but not as creamy and airy.
- A ripe, juicy and sweet pineapple is best suited to this recipe.
- The sweeter your pineapple is, the less powdered sugar you need.
- You can refine your pineapple sorbet with vanilla, lime or ginger.
- See the detailed tips and tricks for making the pineapple sorbet at the top of the article.