Yield: Yields about 1 quart
Deliciously balanced and not-at-all cloying, this classic combination of sweet pineapple, rich coconut, and rum hits all the right notes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can refrigerate the unsweetened pineapple purée for up to 1 day before making the sorbet base.
You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.
The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.
Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.No ice cream maker? No problem. You can freeze the sorbet base into a no-machine sorbet (unchurned, but still smooth and scoopable): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scoop into bowls to serve.
Made this sorbet today and really enjoyed the flavor. I gave this recipe only four stars because I am unsure on the measures. First I weighed out 3 pounds of cut pineapple which yielded 4 1/2 cup juice, once strained. I assumed there was an error in the measure on corn syrup since I have never seen this quantity in all my years of making ice cream so I used 1 1/2 tablespoons of corn syrup instead of 1 1/2 cups corn syrup. I did not have aged dark rum so I used light rum and I did use the guar gum. I did the egg test and was delighted to see it float after adding more syrup. In the end, I ended up with 1 1/2 quarts of sorbet which was light on sweetness but pleasantly delicious.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?