PINEAPPLE-GINGER SORBET
- One ¼- to ½-inch piece fresh ginger, peeled
- One 16-ounce bag frozen unsweetened pineapple chunks; or 4 to 5 cups homefrozen fresh pineapple or other fruit
- ÂĽ teaspoon almond extract
- Pinch of salt
- 5 tablespoons sugar, or to taste
- Juice of ½ large lemon
- 3 tablespoons water, or more as needed
Instructions:
People mistake this for ice cream, which makes us both smile since there isn’t a jot of cream in it, nor more than a few minutes of effort.
- With the food processor running, drop the ginger through the feed tube. Process for 1 second. Then add the pineapple, a few chunks at a time. Finally, add the almond extract, salt, sugar, lemon juice, and water. Continue pureeing, stopping to scrape down the sides of the bowl as needed. Process until the sorbet is smooth as cream. If it is very stiff, add another tablespoon of water. Once the sorbet is smooth, spoon it into glasses or bowls and serve immediately.