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Buttermilk Pineapple Sorbet

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Buttermilk Pineapple Sorbet
Fresh pineapples are wonderful fruits to have around. They’re a good looking fruit and the fronds can be used to garnish various desserts and cocktails, and the golden flesh is, of course, delicious. I buy whole pineapples on a regular basis and use them to make pineapple upside down cakes, smoothies and fruit salads. They also make excellent sorbets. This Buttermilk Pineapple Sorbet uses just four ingredients, yet produces a wonderfully refreshing dessert that is perfect for hot summer days.

The sorbet starts with fresh pineapple, which is blended with sugar and buttermilk in the food processor until it is very smooth and all the sugar has been dissolved. You will have to prepare the pineapple by cutting off the outer skin and removing the core at the center, but the sorbet base takes just minutes to prepare from start to finish. Once you’ve put in the work, you’ll be rewarded by an absolutely fantastic sorbet. You’ll taste a lot of the pineapple, but its bright fruity flavor is balanced by a wonderful butteriness from the buttermilk. The pineapple has some natural acidity that is almost neutralized by the tang of the buttermilk, which makes the sorbet seem especially creamy. I added in a bit of vanilla extract, which compliments the buttermilk well and simply helps make the sorbet a bit more complex.

The sorbet can be made in an ice cream maker, but it can also be made without one. If you don’t have an ice cream maker, you can pour the sorbet base into a shallow baking dish (8×8 or 9×9 pan, preferably pyrex) and place it in the freezer. After 1-2 hours, give the partially frozen sorbet a good stir with a fork to break up the larger ice crystals. Repeat the stirring process once more, after another 30-45 minutes, then allow the sorbet to freeze completely overnight. The resulting sorbet will still be nice and creamy, only a bit less so than sorbet churned in a regular ice cream maker, and it will still be absolutely delicious.

Buttermilk Pineapple Sorbet
16-oz fresh pineapple
2/3 cup sugar
3/4 cup buttermilk
1 tsp vanilla extract

Combine all ingredients in a food processor and whizz until mixture is smooth and all of the sugar has been dissolved, 60-90 seconds. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.

Serves 6-8.

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1 Comment
  • Lissa
    June 3, 2015

    My grandmother used to drink buttermilk and would make all kinds of things with it. I hardly ever see people use buttermilk anymore, especially not in a sorbet. I like to see something different every now and then.

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