Hey there, Lacey here with the Sweet Pea Chef.
Welcome back.
If you follow me on Instagram, which you totally should, I shared a pineapple sorbet recipe
the other day and everyone just went straight up crazy town for it.
They were like, "Yes, please do this."
That was because I had originally shared a raspberry sorbet, and a mango sorbet and everybody
was like, "Can you share a pineapple sorbet?"
And I was like, "Pineapple?
Yes, I love pineapple.
Let's totally do this."
So, I made the pineapple sorbet and alas, everybody loved it and they're asking you
to make a video for it.
So, that is why I have this video here for you today.
All right, so I'm warning you now, this is a super easy recipe.
It's two ingredients, very, very simple to make.
When we get to the end of the video and you're like, "Wow, Lacey, that was super easy."
I told you so.
I'm telling you now.
All right.
We good?
Awesome.
Let's get started.
All right, so let's start from the beginning.
What the heck is sorbet?
Well, sorbet is usually the stuff that looks nice and fruity.
When you go to an ice cream parlor, they're off to the left.
They usually have, like, a bunch of bright flavors because they're usually made with
fruit juice.
So, the way you make them is you combine fruit juice with some sugar and some water.
And it's kinda like an ice cream, but there's no milk.
The problem with sorbets, especially if you're getting them at that ice cream place, is that
they are loaded in sugar and people get them thinking that they're being healthy when they're
actually not because they have so much added sugar and it's not necessary.
So, instead of making our sorbet using fruit juice, I'm gonna be using our whole pineapple
minus the skin, because eww.
With the whole fruit, you actually get all that extra fiber, and you get those added
nutrients, and you get all the sweetness, and all the goodness from your whole fruit.
That means the sweeter your pineapple, the sweeter your sorbet.
So make sure that you know how to pick out a pineapple.
How do you pick out a pineapple?
I am so glad you asked.
Let me go over how to do that.
So you wanna look for a pineapple that looks heavy for its size.
When you pick it up it should feel kinda heavy.
You also want to squeeze it a little bit and if it has kind of a give to it, that means
it's ripe and ready to go.
Another trick that I use is I pull out some of the leaves on the top of the pineapple.
This kinda looks weird when you're in the store because it looks like you're mutilating
the produce, but if you pull it out and it easily comes out, that means it's ripe as
well.
If you have to like get a jack hammer to get it out, it is not ripe.
Also keep in mind that pineapples do not ripen once you bring them home.
So, if you feel like, "Oh, I'll get this and it'll ripen on the counter," it won't.
So instead, pick out the sweetest, ripest pineapple you can while you're at the grocery
store.
For this recipe, we're wanting to get about four and a half cups of diced fresh pineapple.
So that is roughly equivalent to one medium, large sized pineapple.
To cut the pineapple, we're gonna go ahead and lay it flat on its side.
And then we're going to slice off the top and the bottom.
This is gonna make an even flat layer that we can then stand it on up, and then we're
gonna go around the outer edges and we're gonna slice down and remove the outer peel
along the entire exterior of our pineapple.
You might notice it, a few pieces get left in there.
Those are called the eyes.
I know, super creepy, but they're called the eyes and we're gonna remove those after we
get the whole thing done.
So, don't worry about those.
Then, slice the pineapple in half lengthwise, and then lay it down flat.
With all of these steps, you're gonna wanna lay it down on the flat surface, because that's
gonna make it less wobbly when you're cutting, which means you're less likely to cut yourself.
Cut those chunks in half, so now you have four quarters and then you're gonna lay each
quarter on its side and you're gonna slice out the center part of it, that is the harder
core of your pineapple.
That typically is not gonna be very sweet, or tasty, or soft.
So, remove those pieces on the rest of it.
Then we're gonna slice it a few more times, length wise to get it nice and evenly sized.
And then we're gonna dice everything into our pineapple chunks.
Try to keep the pieces as roughly similar as you can.
I know it's not gonna be perfect, but the more evenly sized the pineapple chunks, the
more evenly frozen they'll be and it won't get all messed up in the food processor later.
It's just gonna make your life easier later.
Did you know that it takes a pineapple three years to come to complete maturation in order
to be able to be harvested?
That is crazy when you think about your pineapples.
So let's treat these pineapples well people.
So now that we have our pineapple chunks all ready to go, we are gonna need to freeze them
because we need to have frozen pineapples.
So place them on a baking sheet that is rimmed, that has been lined with parchment paper.
Try to keep them not touching.
It doesn't have to be perfectly organized, but as long as they're just not touching,
that'll make it so they won't have to be broken apart later when you are putting them into
the food processor.
Can you buy pre-frozen pineapple from the store and just use it and skip this entire
step?
Absolutely, but you won't be able to pick out the ripest pineapple, and make sure that
you have really sweet pineapple.
Can you buy prepackaged, already cut up pineapple chunks from the store?
Absolutely.
But, again, you won't know if it's sweet because you haven't picked it out yourself and those
are super expensive.
They're way more expensive to have somebody else cut them for you, than you just cut a
pineapple yourself, and now you know how.
Okay, poof.
Now we have frozen pineapple.
Look at that.
How easy was that?
We're gonna wanna let our frozen pineapples set at room temperature for a little bit.
You'll notice it'll start to get a little bit mushy and it'll start to sweat a little
bit, that is what we want because if it's rock solid from the freezer, it's gonna be
really difficult and take a while to blend.
Go ahead and add the frozen pineapple into the food processor.
Now we're gonna put on the lid and we're gonna pulse this for, like, 10 to 15 times.
We're looking for the pineapple to get broken into chunks, kinda start to get broken down.
If you waited for those 10 minutes or so and you let your pineapple kinda get mushy a little
bit, this is gonna be way easier here, trust me.
If you need to help it along a little bit, you can always add a little bit of warm water
to kinda help break it up a little.
Then we're gonna add in our freshly squeezed lime juice.
You won't taste the lime a whole bunch on this, but it is gonna kinda make the pineapple
pop.
If you don't wanna add the lime, you don't have to add the lime.
Now, just put the lid on and continue to process this for a few more minutes.
It's gonna take a little bit of time, you have to be kinda patient.
You'll see it'll start to turn into what looks like Dole Whip, which will be really exciting,
and you'll kinda start to see...
You might need to scrape down the sides a little bit with a spatula, just kinda let
it be and let it just keep moving and it's gonna turn into a glorious pineapple sorbet.
The texture we're looking for is gonna be kind of like a soft serve texture, and you
can test it by just scooping it out with a spoon and testing and see how it is.
You can also, at that time, see if it's sweet enough for you, if you picked out a really
fresh ripe pineapple or if they were available even, then it's gonna be nice and sweet already.
If it's not quite sweet and you really want a little bit of added sweetness, you could
add in a little bit of raw honey, or some pure maple syrup if you're vegan and that'll
kind of process it again and then that'll make it a little bit sweeter.
I know I said it's only two ingredients and that would make it three ingredients, but,
you know, sometimes we need a little bit of sweeter sorbet.
If you're mixing it all together and you find that it just becomes a little bit too slushy
and not a soft serve kinda texture, just pop it back in the freezer for a little bit and
then reprocess.
It's no big deal, just gonna postpone your inevitable eating of your delicious pineapple
sorbet.
So you can eat this right out of the food processor.
I have done that many times.
Or you can put it into the freezer and store it for up to two to three weeks just by itself
in an airtight container topped with a little bit of plastic wrap if you want, or if you
just have some sort of special ice cream container gadget, that'd be awesome too.
Whatever you wanna store it in in the freezer, just make sure it's air tight.
When you're ready to eat your frozen sorbet, just remove it from the freezer and allow
it to set at room temperature for about 10 to 15 minutes.
You want it to kinda soften up and then you can kinda mix it together and then it becomes
that soft serve texture again.
If you try to have it when it's all frozen, it's gonna be like not really soft.
See, super easy.
I told you in the beginning that was gonna be incredibly easy.
It's two ingredients, maybe three, if you need a little bit of added sweetness.
It's like Dole Whip people.
It's two ingredient Dole Whip.
It's clean eating, sugar-free, refined, everything free.
It's so, so tasty and I really hope you're gonna love it.
PS, a serving of this, which is about a half a cup is only 47 calories, people.
So, you know, awesome.
Thanks so much for watching this video and hanging out with me today.
For more frozen sweet treats, check out my playlist that I've highlighted for you.
Make sure to subscribe and to give this video a thumbs up, and I will see you next time.
Bye Bye.