Spicy Pineapple Cilantro Sorbet

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Pineapple pairs nicely with cilantro; the herb makes a beardown connection here. The vigor from the chili capsicum is contiguous but not overpowering. The wide effect is not sweet, truthful deliberation astir serving this arsenic a between-course palate cleanser/refresher.

You'll request an crystal pick maker.

The elemental syrup tin beryllium refrigerated successful an airtight instrumentality for up to 3 months. The basal tin beryllium refrigerated successful an airtight instrumentality for up to 3 months. The sorbet needs to frost for astatine slightest 2 hours earlier serving; it tin beryllium frozen for up to 2 weeks.

Adapted from "Coolhaus 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).

Ingredients

measuring cup

Servings: 8 (makes 1 quart)

For the base

  • 2 cups elemental syrup (see NOTE)
  • 1/2 cupful water
  • Squeeze of caller citrus juice
  • Pinch kosher salt

For the sorbet

  • Flesh of 1 precise ripe pineapple, chopped (no core)
  • 6 tablespoons chopped cilantro leaves
  • 1 serrano chile pepper, stemmed and seeded

Nutritional Facts

Per 1/2-cup serving

  • Calories

    250

  • Carbohydrates

    64 g

  • Sodium

    30 mg

  • Sugar

    62 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Coolhaus 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.

Published July 8, 2014

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Updated March 15, 2026

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