Pineapple and lovage sorbet: Difference between revisions
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| Remove leaves from stems of [[Lovage|lovage]] | | Remove leaves from stems of [[Lovage|lovage]] | ||
| Blitz [[Pineapple|pineapple]] and [[Lovage|lovage]] leaves in [[Food processor|food processor]]. | | Blitz [[Pineapple|pineapple]] and [[Lovage|lovage]] leaves in [[Food processor|food processor]]. | ||
| Add [[Sugar|sugar]] to taste ( | | Add [[Sugar|sugar]] to taste (remember it should be slightly over-sweet as you will be [[Freezing|freezing]] it). | ||
| Add [[Limoncello]] | | Add [[Limoncello]] | ||
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Revision as of 10:05, 21 July 2014
This recipe needs advance preparation!
| Pineapple and lovage sorbet | |
|---|---|
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| Ice cream maker with built-in freezer | |
| Servings: | Serves 8 |
| Ready in: | 2 hours 30 minutes |
| Prep. time: | 2 hours 30 minutes |
| Cook time: | None |
| Difficulty: | 
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Can be made as a sorbet or granita. Serve as an unusual starter or as a stand-alone on a hot summers day.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 Ripe Pineapple
- 2 young lovage stems
- Sugar to taste
- 15 ml limoncello
Method
- Remove skin and pith of pineapple, and roughly chop.
- Remove leaves from stems of lovage
- Blitz pineapple and lovage leaves in food processor.
- Add sugar to taste (remember it should be slightly over-sweet as you will be freezing it).
- 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).