A touch of coconut milk—infused with fresh ginger for a subtle kick—complements sweet pineapple and creates a luxurious consistency in this sorbet.
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker or food processor
- 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
Combine the coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
Place the pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in the lime juice. Cover and refrigerate until chilled, about 1 hour.
Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth).
Serve immediately or transfer to a storage container and let harden in the freezer for 1 - 1 1/2 hours. Serve in chilled dishes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
157 calories; 1g total fat; 1g total saturated fat; 0mg cholesterol; 6mg sodium; 38g carbohydrates; 3g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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