pineapple sorbet
Make sugar syrup: for 300 cc mix 275 cc water and 200 gr granulated sugar. Dissolve the sugar while stirring, on low heat. When the substance has become clear, let it boil for one more minute. Allow to cool completely before using. Puree the pineapple with the sugar syrup and lemon juice. Beat the egg white until stiff and spatulate it through the mixture. Add water. Pour the preparation into the ice cream maker and set to sorbet mode. Serve in an ice cream coupe, possibly with a glass of lemon gin as a flavor refresher for the main dish in a multi-course meal.

pineapple sorbet

ingredients - info 225 gr fresh pineapple 300 cc sugar syrup
1 tbsp lemon juice 1 egg white 1 dl cold water
Belgian Cuisine and more creative cooking
Make sugar syrup: for 300 cc mix 275 cc water and 200 gr granulated sugar. Dissolve the sugar while stirring, on low heat. When the substance has become clear, let it boil for one more minute. Allow to cool completely before using. Puree the pineapple with the sugar syrup and lemon juice. Beat the egg white until stiff and spatulate it through the mixture. Add water. Pour the preparation into the ice cream maker and set to sorbet mode. Serve in an ice cream coupe, possibly with a glass of lemon gin as a flavor refresher for the main dish in a multi-course meal.
ingredients - info 225 gr fresh pineapple 300 cc sugar syrup

pineapple sorbet

Ingredients Directions
1 tbsp lemon juice 1 egg white 1 dl cold water
Belgian Cuisine and more creative cooking