Spicy Pineapple and Tequila Sorbet
For $2.13 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 2. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 636 calories, 3g of protein, and 1g of fat per serving. Head to the store and pick up aleppo chile, sugar, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.
Instructions
If pineapple is not perfectly ripe, toss with salt in a glass baking dish.
Bake in an oven heated to 450°F for one to two minutes, or until pineapple is sweet and aromatic. Do not overbake or pineapple will develop cooked flavors.
Transfer pineapple chunks to blender and add just enough water (about 1/4 cup) to let blender purée until very smooth. Total volume of juice should be 4 cups.
Add sugar and aleppo, then blend until sugar dissolves. If blender is small you may have to blend in batches.
Pour puréed pineapple into an airtight container. Stir in tequila and lime juice to taste, adding more salt if required. Cover and chill in refrigerator for two to four hours, or until very cold.
Churn in ice cream machine according to manufacturer's instructions. Return to airtight container and chill in freezer for two to three hours before serving.