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Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 2 |
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Our food editors find the texture of pineapple sherbet so much lighter and fluffier than that of other sherbets and sorbets it practically has the weightlessness of granita. It provides a wonderful, tangy balance to the rich ambrosia cake and is delicious on its own, too. Ingredients:
2 cups water |
1 2/3 cups sugar |
2 teaspoons anise seeds |
1 teaspoon pernod or other anise-flavored liqueur (optional) |
1 (4-lb) pineapple (labeled extra sweet ), trimmed, peeled, halved lengthwise, and cored |
1 tablespoon fresh lemon juice |
Directions:
1. Bring water, sugar, and anise seeds to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 5 minutes. Remove pan from heat and stir in Pernod (if using). Cool syrup to room temperature, about 1 hour, then pour through a fine-mesh sieve into a bowl.
2. While syrup cools, cut enough pineapple into 1-inch chunks to measure 5 1/4 cups (reserve remainder for another use), then purée pineapple in 3 batches in a blender at high speed until very smooth, about 1 minute per batch. Stir purée and lemon juice into cooled syrup until combined well, then chill, covered, until very cold, about 4 hours.
3. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
4. Cooks' note: Sherbet can be made 3 days ahead. Let soften slightly before serving.
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