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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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From Eating Well: A touch of coconut milk infused with fresh ginger for a subtle kick Complements sweet pineapple and creates a luxurious consistency in this sorbet. Ingredients:
1/2 cup lite coconut milk |
1/2 cup sugar |
3 1/4-inch-thick slices peeled fresh ginger, crushed |
1 pineapple (about 3 1/2 pounds), peeled, cored and cut into chunks |
2 teaspoons lime juice |
Directions:
1. Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat.
2. Simmer for 1 1/2 minutes.
3. Remove from heat and let stand for 20 minutes.
4. Strain into a large bowl.
5. Place pineapple in a food processor and process until smooth.
6. Add the pineapple puree to the coconut milk mixture and whisk until blended.
7. Whisk in lime juice.
8. Cover and refrigerate until chilled, about 1 hour.
9. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
10. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.
11. Serve in chilled dishes.
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