Ingredients:2 cups of sugar
2 cups of water
2 1/2 cups of chopped pineapple
1/4 cup of fresh cilantro
Medium sized pot
Ice cream maker
Freezer safe storage container
Prep (day before):
Begin by making simple syrup, a combination of water and sugar. Place a medium sized pot on the stove over medium heat. Add the water and sugar and allow it to come to a boil for about 5 minutes and turn off the heat. Let the simple syrup cool to room temperature and chill in the refrigerator overnight.
We used a fresh pineapple but you can buy the pineapple already chopped up from the grocery store if you would like. Remove the top and skin of the pineapple. Slice into thick slices. Be sure to remove the core. You can leave the pineapple in wedges or cut it into chunks. Store your sliced pineapple in the refrigerator also so that it is very cold.
Directions (day of):
Place about 2 1/2 cups of chopped pineapple and 1/4 cup of loosely packed fresh cilantro in the blender. Puree in the blender for 1 minute. Transfer the pineapple puree into a measuring cup to measure.
TIP: The trick with a good sorbet is to have equal parts fruit to equal parts simple syrup.
Add the pineapple and cilantro puree to a mixing bowl and add equal parts simple syrup. We used 2 cups pineapple and cilantro puree to 2 cups simple syrup. Give it a quick stir.
Add the sorbet mixture to your ice cream machine and follow the manufacture's instructions. Once done, transfer your sorbet to a freezer safe storage container and freeze for 2 hours before serving.
For those of you that do not have an ice cream maker, you can still make this but it will take a little more work. Add the sorbet mixture to a freezer safe storage container and put it in the freezer. You will need to take the mixture out of the freezer and stir it every 30 minutes to get a smooth texture. Repeat until the mixture has frozen.