Pineapple and lovage sorbet

From Cookipedia


This recipe needs advance preparation!
Pineapple and lovage sorbet
Pineapple and lovage sorbet
Ice cream maker with built-in freezer
Servings:Serves 8
Calories per serving:12
Ready in:2 hours 30 minutes
Prep. time:2 hours 30 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:12th April 2013

Can be made as a sorbet or granita. Serve as an unusual starter or as a stand-alone on a hot summers day.


Ingredients

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Method

  1. Remove skin and pith of pineapple, and roughly chop.
  2. Remove leaves from stems of lovage
  3. Blitz pineapple and lovage leaves in food processor.
  4. Add sugar to taste (remember it should be slightly over-sweet as you will be freezing it).
  5. Add Limoncello


You can use an ice cream maker to make a sorbet, or if using a freezer, put in a tub and freeze for 1.5-2 hours.

Remove from freezer and blitz again in processor, then re-freeze. This gives a nice fine grained and quite soft granita.

Serving suggestions

I serve in small glasses (liqueur size or slightly larger)

Chef's notes

Taste as you go. Lovage is a powerful herb, and it is easier to add in than remove, so I'd suggest starting with 1 stems worth of leaves first. Don't use the dark green mature leaves - they are too strong for the flavour combination.

Origin of this recipe

This was left on the recipe builder system, probably by Geo Houston. It seems too good to waste and is so unusual that I have added it myself --Chef 14:20, 13 July 2010 (BST).

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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