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Pineapple-Ginger Sorbet

List of Ingredients




Pineapple-Ginger Sorbet

1 piece (1-inch thick) ginger root, coarsely chopped
1 1/2 cups sugar
1 1/2 cups water
1 large ripe pineapple, peeled, cored, cubed

Combine ginger, sugar and water in heavy medium saucepan. Heat to
boil over medium-high heat; stir until sugar dissolves, about 5
minutes. Refrigerate until cool, at least 2 hours or overnight.
Puree pineapple and ginger syrup in blender until smooth. Strain
through fine mesh strainer. Freeze mixture in ice cream machine
according to manufacturer's directions until slushy. Place in freezer
until firm.

Makes 8 servings.

Per serving:
fats: 0 grams
calories: 200
cholesterol: 0 milligrams
carbohydrate: 52 grams
protein: 0 grams
sodium: 3 milligrams

Adapted From A Recipe By Pastry Chef Kim Stewart Of Spago




Recipe