Pineapple Ginger Sorbet - 3 pts

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Pineapple Ginger Sorbet - 3 pts

1/2 cuplite coconut milk

1/2 cup sugar

3 1/4-inch-thick slices peeled fresh ginger, crushed

1 pineapple (about 3 1/2 pounds), peeled, cored and cut into chunks

2 teaspoons lime juice

 

 

 

1. Combine coconut milk, sugar and ginger in a small saucepan. Bring

to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from

heat and let stand for 20 minutes. Strain into a large bowl.

2. Place pineapple in a food processor and process until smooth. Add

the pineapple puree to the coconut milk mixture and whisk until

blended. Whisk in lime juice. Cover and refrigerate until chilled,

about 1 hour.

3. Pour the pineapple mixture into an ice cream maker and freeze

according to manufacturer?s directions. (Alternatively, freeze mixture

in a shallow metal pan until solid, about 6 hours. Break into chunks

and process in a food processor until smooth.)

4. Serve immediately or transfer to a storage container and let harden

in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

 

Makes 8 servings, 1/2 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 2 hours (including chilling time)

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 157 calories; 1 g fat (1 g sat, 0

g mono); 0 mg cholesterol; 38 g carbohydrate; 1 g protein; 3 g fiber;

6 mg sodium.

Nutrition bonus: 72 mg Vitamin C (120% dv).

 

Source: Eating Well This Week From the Test Kitchen, 17 April 2007

Formatted by Chupa Babi in MC: 04.20.07

 

MAKE AHEAD TIP: Store in an airtight container in the freezer for up

to 1 week. | Equipment: Ice cream maker or food processor

A touch of coconut milk?infused with fresh ginger for a subtle kick?

complements sweet pineapple and creates a luxurious consistency in

this sorbet.

 

ChupaNote: next time I'm adding 1 teaspoon red pepper flakes, for

sweet and hot.

 

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