Spicy Pineapple Cilantro Sorbet 8.000

Deb Lindsey for The Washington Post

Jul 9, 2014

Pineapple pairs nicely with cilantro; the herb makes a strong statement here. The heat from the chili pepper is present but not overpowering. The overall effect is not sweet, so think about serving this as a between-course palate cleanser/refresher.

You'll need an ice cream maker.

Make Ahead: The simple syrup can be refrigerated in an airtight container for up to 3 months. The base can be refrigerated in an airtight container for up to 3 months. The sorbet needs to freeze for at least 2 hours before serving; it can be frozen for up to 2 weeks.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 1 quart

Ingredients
  • For the base
  • 2 cups simple syrup (see NOTE)
  • 1/2 cup water
  • Squeeze of fresh lemon juice
  • Pinch kosher salt
  • For the sorbet
  • Flesh of 1 very ripe pineapple, chopped (no core)
  • 6 tablespoons chopped cilantro leaves
  • 1 serrano chili pepper, stemmed and seeded

Directions

For the base: Combine the simple syrup, water, lemon juice and salt in a large mixing bowl; stir until well blended.

For the sorbet: Combine the pineapple, cilantro and serrano in a food processor or blender to make a smooth puree. Pour into the simple syrup mixture and stir until well blended, then pour into the ice cream maker and churn according to the manufacturer’s directions.

Scrape the sorbet into a freezer-safe container. Seal and freeze for at least 2 hours before serving.

NOTE: To make simple syrup, combine 2 cups water and 2 1/4 cups sugar in a saucepan over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low; cook for 5 minutes, then remove from the heat and cool completely before using.

Rate it

Recipe Source

Adapted from "BOOK TITLECoolhaus Ice Cream Book: Custom-Built Sandwiches With Crazy-Good Combos of Cookies, Ice Creams, Gelatos & Sorbets," by Natasha Case, Freya Estreller and Kathleen Squires (Houghton Mifflin Harcourt, 2014).

Tested by Joanne Zinsmeister.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.