Pineapple Carpaccio With Pineapple Sorbetto 4.000

Julia Ewan

Jul 25, 2007

Faith Heller Willinger got this refreshing dessert recipe from the restaurant in the five-star Le Sirenuse hotel in Positano, south of Naples.

This sorbetto is best eaten the same day it's made; if leftovers are refrozen, the original texture will be lost. Be sure to use pineapple that is ripe and sweet.

Servings: 4
  • 1 large pineapple, peeled and cored
  • 1 1/2 cups water
  • 1/2 cup sugar
  • Pinch sea salt
  • 3 tablespoons confectioners' sugar
  • 4 small mint sprigs, washed, for garnish


Cut the pineapple in half crosswise; reserve half, place in a resealable food storage bag and refrigerate. Cut the remaining half into cubes and place them in a food processor. Puree until smooth. Measure 1 1/2 cups and refrigerate, reserving any excess for another use.

Combine the water and sugar in a small saucepan over high heat. Bring to a boil to form a syrup and cook for 3 minutes, stirring to make sure the sugar has dissolved. Transfer the syrup to a container and cool to room temperature (either in the refrigerator or on the counter), then combine with the reserved 1 1/2 cups pineapple puree and the salt. Cover and refrigerate until well chilled (at least 1 hour or up to 4 hours). Process in an ice cream maker according to the manufacturer's directions; transfer to a tightly sealed container and freeze for at least 45 minutes and up to 4 hours (the sorbetto may not be quite firm).

When ready to serve, slice the remaining pineapple half into the thinnest possible rounds. Divide the slices among individual plates. Sift the confectioners' sugar through a fine-mesh strainer across the slices. Place 2 scoops of sorbetto on each plate. Garnish with mint leaves and serve immediately.

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Recipe Source

Adapted from Willinger's "Adventures of an Italian Food Lover" (Clarkson Potter, 2007).

Tested by Bonnie S. Benwick.

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