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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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I was making orange sorbet one day when I saw a can of pineapple in my pantry! I decided to add them in and it turned out fantastic! cooking time includes ice cream machine time, time spent in freezer, and chill time! Ingredients:
1 cup water |
1 cup sugar |
2 1/2 cups of freshly squeezed orange juice (about 4-5 oranges depending on size) |
120 ounces pineapple chunks (in it's own juice) |
orange zest (1 orange) |
Directions:
1. Put water and sugar in a pan or small pot.
2. Boil and stir the mixture until the sugar is dissolved.
3. Let boil for about 1 more minute. But don't stir it!
4. Turn your stove off and set the sugar syrup aside.
5. Grate 1 orange and set aside its' zest.
6. Juice the oranges. Make sure you strain out the seeds and the pulp! (You can leave some of the pulp behind if you'd wish).
7. Separate the can of pineapples in half, and put one half into a blender to blend the pineapple chunks together into a puree. Set the other half aside for later.
8. Mix the sugar syrup, pineapple puree, orange juice, and orange zest together in a large container.
9. Chill the mixture for an hour or so.
10. After chilling, pour into your ice cream machine and let it run for 25-30 minutes.It MAY overflow if your machine cannot hold more than 1.5 quarts.
11. In the last 10 minutes, add in the pineapple chunks.
12. When the machine is done you can serve it immediately (it'll be a bit mushy), or transfer the sorbet into an airtight container and stick it in your freezer for 2 hours. Make sure your freezer isn't colder than -15 degrees celsius or the sorbet will turn into an ice block. ):.
13. Enjoy! :).
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