Pineapple Ginger Sorbet
Adapted from Perfect Scoop by David Lebovitz (Buy this book already!)
Serves 4-6
Ingredients:
1/2 ripe pineapple, skinned, cored, and cut into chunks (Approx. 2 cups of pineapple puree)
1/2 cup water
1/8 - 1/4 cup sugar (I used cane sugar and it was wonderful)
1 lime, juiced
1/4 cup candied ginger chunks
Directions:
Using a sharp knife, carefully cut the ginger chunks into very tiny pieces. (Preferably the size of a pea or smaller.) Separate the pieces so they are not stuck together and spread them out to dry slightly.
Next, place the pineapple, water, 1/8 cup sugar, and lime juice into a blender. Blend until the mixture is smooth. Taste the mixture and determine if it needs more sugar. If so, add in the remaining sugar until it is sweet enough for your taste.
Place the mixture into the fridge and chill for two hours or overnight. (If you are in a hurry you can place it in the freezer, and stir every ten minutes until the mixture feels very cold when you stick your finger in it. Scientific- I know.)
Pour the chilled pineapple puree into your ice cream machine and freeze according to the manufacturer's directions.
About 5 minutes before the sorbet is finished freezing, slowly add in the ginger bits. Be patient, and add in the bits in a manner that keeps them from clumping together- working with just a few at a time.
Once the sorbet is finished freezing, transfer it to a freezer safe container with lid and freeze for three hours or overnight.
