Pineapple Carpaccio with Lemon Sorbet and Candied Zest

Name: Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pint lemon sorbet; 2 oranges; 1 pineapple, chilled, peeled, and halved lengthwise; 177 milliliters sugar; 532 milliliters water

Pineapple Carpaccio with Lemon Sorbet and Candied Zest might be a good recipe to expand your side dish repertoire. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 436 calories, 4g of protein, and 1g of fat. This recipe serves 4. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. A mixture of water, oranges, pineapple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Using a vegetable peeler, cut the zest from one of the oranges in wide strips and then into matchstick strips.

Ingredients you will need

Vegetable

Orange

Equipment you will use

Peeler

Put the zest in a medium saucepan with the water and sugar. Simmer until the zest is translucent and tender and the liquid is reduced to approximately 2/3 cup, about 25 minutes. Strain out the zest, reserving both the syrup and the zest. Squeeze 3/4 cup juice from the oranges, strain into the syrup, and chill in the refrigerator.

Ingredients you will need

Orange

Juice

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Core each half of the pineapple by making a diagonal cut on one side of the core with a long serrated knife. Make a diagonal cut on the other side of the core, forming a V.

Ingredients you will need

Pineapple