Vanilla Bean Sorbet with Pineapple Topping

Name: Vanilla Bean Sorbet with Pineapple Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters light corn syrup; 118 milliliters dark rum; 1 inch peeled fresh ginger, halved; 1 Tbsp fresh lemon juice; 355 milliliters diced pineapple; 237 milliliters sugar; 2 Tbsps sugar; 1 (1/2-inch) piece vanilla bean, split lengthwise; 59 milliliters water; 946 milliliters water

Vanill From preparation to the plate, this recipe takes approximately 45 minutes. If you have corn syrup, vanilla bean, ginger, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet.

Instructions

To prepare sorbet, combine 4 cups water, 1 cup sugar, and light corn syrup in a medium saucepan; bring to a boil over high heat. Cook 2 minutes or until sugar dissolves, stirring frequently. Scrape seeds from vanilla bean into a medium bowl.

Ingredients you will need

Light Corn Syrup

Vanilla Bean

Sorbet

Seeds

Sugar

Water

Equipment you will use

Sauce Pan

Bowl

Add vanilla bean and fresh lemon juice.

Ingredients you will need

Vanilla Bean

Lemon Juice

Pour hot sugar mixture over vanilla mixture; stir well with a whisk. Cover and chill completely.

Ingredients you will need

Vanilla

Sugar

Equipment you will use

Whisk

Remove and discard vanilla bean.

Ingredients you will need

Vanilla Bean

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 4 hours or until firm.

Ingredients you will need

Sorbet

Cream