ROASTED PINEAPPLE SORBET

Run up to your neighborhood Aldi’s because we are turning cheap wine into something extra special.

This sorbet is as fun and brightening as its hue would suggest and it is my newest favorite 4-ingredient wonder!

I spotted this wine on a Saturday morning trip to Aldi’s, and while it boasts neither a fancy price tag or pompous rapport, it does have a very true, fresh pineapple flavor. Have you ever had pineapple-flavored candy that tastes much like the perfume you might find in a middle-schooler’s backpack? This is not that. While the wine itself is a bit cloying, the fruity notes are not at all artificial. This wine costs all of $4 and for frozen dessert purposes, it’s worth every penny.

I always like to include a bit of alcohol when I am making sorbet to keep it soft and scoop-able. It also creates a crisp, brisk foundation for the flavors of our sweet fruit.

Our sorbet begins with pineapple and sugar. Fresh chunks of sweet fruit are tossed in granulated sugar and roasted until the pineapple begins to caramelize. This softens the fruit and deepens the flavor, removing some of the natural pungency.

Afterwards, the pineapple is added to your blender along with a syrup made with sugar and fresh pineapple juice.

The blended mixture will need a bit of time to chill before you can churn and freeze the sorbet.

Now, sit back on your patio, admire the verdant hues of your garden and enjoy your bowl of sorbet.

Or, more realistically, fight off your puppy for the rights to your dessert and wonder aimlessly why you have so much trouble keeping green things alive. Either way, it’s an experience to be savored.

Sincerely,

Pedantic Foodie

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ROASTED PINEAPPLE SORBET

makes roughly 1.5 quarts

• 1 1/2 cups granulated sugar

• 1 1/4 cups fresh pineapple juice

• 3/4 cup pineapple wine

• 5 cups fresh pineapple, cut into cubes

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Toss together 1/4 cup granulated sugar and fresh pineapple in a medium mixing bowl and lay over the surface of the prepared baking sheet.

Roast for 20-25 minutes; until just golden and soft.

In a small saucepan, combine remaining sugar and pineapple juice. Set over medium heat and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove the pan from the heat and allow the syrup to cool.

Combine the roasted pineapple and cooled syrup in your blender and blend on high speed until very smooth.

Transfer the mixture to a large bowl and stir in pineapple wine.

Cover the bowl with plastic wrap. Refrigerate for 3-4 hours; until very cold.

Pour the mixture into your ice cream maker and churn according to manufacturer’s directions.

Transfer the churned sorbet to an airtight container and freeze until solid; about 6 hours.

Enjoy!

Cook’s Note: Sorbet will last several months if kept frozen in an airtight container.

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MORE SWEET TREATS!