Fire-Roasted Pineapple Sorbet
Fire-roasting the whole pineapple slowly caramelizes the sugars, creating layers of rich, smoky sweetness that blend perfectly into this light, smooth sorbet. The unique, refreshing flavors will take you to a tropical beach somewhere. Plus, the whole house will smell like savory roasted pineapple. (Photo source: Jared Kent)
| Yield: 1 pint | Time: 45 minutes active; 8 hours passive |
Ingredients
1 whole pineapple, leaves removed
½ cup sugar
zest and juice of 1 lemon
½ teaspoon salt
Preparation
The day or night before you begin, be sure to place the churning bowl of the ice cream machine into the freezer to properly chill overnight.
Heat the broiler of the oven on high. Place the pineapple on a foil-lined sheet tray and place under the broiler. Broil on high, turning every few minutes, until the entire exterior of the pineapple is completely charred. It should take about 20-25 minutes.
Place the charred pineapple in the fridge and allow to cool for four hours. Once the pineapple is chilled, remove from the fridge and cut off the burnt skin.
Cut about one-quarter of the pineapple into small cubes (about ½ inch) and set aside.
Cut the rest of the pineapple into large chunks (including the core) and place into a blender with the sugar, lemon, and salt. Blend on high for 2-3 minutes or until very smooth.
Churn the pineapple puree in an ice cream machine according to the manufacturer’s instructions. As it’s churning, add the reserved cubes of pineapple into the bowl.
Spoon the sorbet into a freezer-safe container and freeze until firm, about 4 hours. Once firm, it’s ready to serve.
Zero-waste tips
• If you have a cat, you can leave the pineapple leaves out and let your cat chew on them.