Spicy Pineapple, Cilantro, Chile Sorbet

    Spicy Pineapple-Cilantro-Chile Sorbet
    Brian Leatart

    This Spicy Pineapple-Cilantro-Chile Sorbet recipe is refreshing, spicy and sweet; more like a fiery and fruity Mexican salsa than a piña colada.

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    Reprinted With Permision From: 
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    Recipe Tabs

    Ingredients
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    For the Sorbet Base
    2
    cups
    simple syrup
    1
    cup
    water
    *
    squeeze of fresh lemon juice
    *
    pinch kosher salt
    For the Sorbet
    1
    ripe pineapple, peeled, cored and chopped
    6
    tablespoons
    fresh cilantro, chopped
    1
    serrano chile, stemmed and seeded
    1
    sorbet base recipe
    Directions
    Step 1
    For sorbet base: Combine simple syrup, water, lemon juice, and salt in a bowl. Stir well. (Base keeps, refrigerated in an airtight container, for up to 3 months.)
    Step 2
    For sorbet: In a food processor or blender, puree pineapple, cilantro, and serrano. Transfer pineapple puree to a bowl and stir in Sorbet Base.
    Step 3
    Process in an ice cream maker according to manufacturer’s instructions.
    Step 4
    Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    6
    0
    No votes yet
    140 mins
    Prep Time: 
    20 mins
    Cook Time: 
    120 mins
    Enter Quantity
    The base number of servings for this recipe is 6
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