Wordless Weekend: Pineapple-Habanero Sorbet






au rhum





Pineapple-Habanero Sorbet
makes approx 1 quart

3 c. fresh pineapple, chopped
1/2 habanero pepper, de-seeded and roughly chopped (use a whole one if you want to be a hero)
1/3 c. water
1/3 c. light rum
3/4 c. sugar

Put all the ingredients in the blender and blend until smooth (you don’t want any habanero chunks hanging out in there). Pour the mixture into a bowl and chill in the fridge until very cold, 3-4 hours.

The mixture will separate, whisk to combine it. Freeze it according to your ice cream maker’s instructions, then store in the freezer for an additional 4 hours to achieve maximum hardness.

3 thoughts on “Wordless Weekend: Pineapple-Habanero Sorbet

  1. Sorry if this is a stupid question- do you need to use an ice cream maker for this recipe? Or does freezing it without suffice…thanks!

  2. laura, you do need an ice cream maker. i suppose you could also make a granita (freeze the mixture in a shallow dish and scrape it periodically with a fork), but the pineapple has a tendency to separate, so i’m not sure how well that would work. maybe try a granita with a different fruit; mango would be good.

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