Simple Pineapple Sorbet

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 6-8

The dessert has a distinct sour milk flavor, but the pineapple and lemon create a rather interesting combination. Some might be put off by the large amount of dairy. In this case, it's acceptable to use half as much sour milk (about 2 cups). When making sorbet without an ice cream maker, it turns out quite firm. To make the dessert easier to eat with a spoon, freeze it in several small containers. Before serving, microwave them for about a minute to soften the mixture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/2 fresh pineapple, peeled and diced (about 1 cup)
3/4 cup sugar
2 tablespoons of water or pineapple juice
2 tablespoons lemon juice
1 teaspoon lemon zest
1 l. sour milk low Fat

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Pineapple, sugar, Pineapple juice, lemon juice, lemon zest, lemon, sour milk

Cooking the dish according to the recipe:

Place a small, heavy-bottomed saucepan over medium heat and add the pineapple, sugar, water or pineapple juice, lemon juice, and zest. Stir until the sugar dissolves. Cool to room temperature.
Pour the pineapple mixture and 1 cup of sour milk into a food processor. Puree until smooth. While continuing to pulse, gradually add the remaining sour milk until the mixture is well combined.