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

You can never have too many dessert recipes, so give Vanilla Bean Sorbet with Pineapple Topping a try. This recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 190 calories, 0g of protein, and 0g of fat per serving. This recipe serves 8. A mixture of sugar, vanilla bean, ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

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