Pineapple Tequila Sorbet

Pineapple Tequila Sorbet Summer is in full effect here in San Diego, and strangely, it’s been quite humid.  This humidity doesn’t really compare to the many hot, damp summers spent in New Jersey, but  now, I’ve completely lost my tolerance to extreme weather conditions.  Any slight deviations from perfection seem to throw off my daily rhythms.  After spending two nights tossing and turning, I installed my little window air conditioner, and made a batch of this Pineapple Tequila Sorbet.  Freshly blended pineapple is flavored with an Aleppo chile, lime, and citrusy tequila.  After a short while in the ice cream maker, this flavorful puree is transformed into scoopable sunshine.  The color really is quite remarkable.  Cool, fresh and bright, one taste of this sorbet will surely banish any warm weather discomfort.  Continue reading for the recipe.

Pineapples Sliced Pineapple Pineapple Puree

5.0 from 1 reviews

Pineapple Tequila Sorbet
Author: 
Recipe type: Dessert
Serves: About 1 quart
 
Inspired by here.
Ingredients
  • 2 pounds peeled, cored and cut pineapple (from about 1 1/2 pineapples)
  • 3 tablespoons water
  • 3/4 cup sugar
  • 1/3 cup light corn syrup (this will ensure a smooth consistency)
  • 1 1/2 teaspoons Aleppo chili powder, plus more for sprinkling*
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 cup tequila
  • Juice of 1 lime
Instructions
  1. Place pineapple in a blender and process until smooth. Measure out 4 cups of pineapple puree and reserve the rest for another use (like your morning smoothie). Warm water, sugar, light corn syrup and Aleppo chili powder in a small saucepan over medium heat, stirring until the sugar has dissolved. Return the 4 cups of pineapple puree to the blender, and add the Aleppo chili syrup and kosher salt, blending until well combined.
  2. Transfer contents of the blender to a large bowl, and stir in tequila and lime juice. Season to taste with additional kosher salt. The flavors should be bright. Cover the bowl and chill the sorbet base for at least 3 to 4 hours, or until very cold.
  3. Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions. Transfer sorbet to an airtight container and chill in the freezer for two to three hours. To serve, scoop sorbet in small bowls and sprinkle with Aleppo chili powder.
Notes
*Mild and fruity, Aleppo chili powder adds wonderful flavor without much heat.

Related recipes and articles:

Ginger Pineapple Margarita

Roasted Pineapple Tamales with Riesling Poached Raisins

Sorbet Watermelon Wedges

Sangria Sorbet

Smoked Chocolate and Tequila Ice Cream

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This entry was posted in Alcohol, Dessert, Fruit, Ice Cream, Photo, Recipe, Summer and tagged , , , , , , . Bookmark the permalink.

15 Responses to Pineapple Tequila Sorbet

  1. 1
    Angie says:

    I’d love to have some of this sorbet right now, looks fantastic!

  2. 2

    pineapple
    tequila
    chili powder
    LOVE this Brandon!

    I have some pineapple to use – not much though. I need to pick up some more and try this! Pinned!

    • 2.1
      Brandon Matzek says:

      Thanks Averie!! It’s a good combination. And you could totally just blend this into a frozen drink if you didn’t want to go the sorbet route.

  3. 3

    I just saw your coconut popsicle from way back and was admiring at the beauty of the pic. This one is such a refreshing sorbet, a must try.

  4. 4
    Nusrat Azim says:

    Such a drool-inducing, shiver-inducing idea !
    Super gorgeous photos made my day :)

  5. 5

    Wow, this sounds delicious! I’d love this on a hot summer day! (or any day for that matter, hah!)

    Thanks for linking to me :)

  6. 6
    sippitysup says:

    It’s been humid here in LA too. I don’t get it. Maybe I need to make my own sorbet. GREG

    • 6.1
      Brandon Matzek says:

      Yeah, I don’t like it one bit! And we’re still getting some humidity here in SD. Hopefully this year is just an exception ;)

  7. 7

    It’s cocktail time! That looks incredible, Brandon :)

  8. 8

    […] I am always on the hunt for new sources of inspiration when it comes to writing, cooking, styling and photography.  Sometimes I pull inspiration from food magazines and cookbooks, and other times, inspiration strikes after having an top notch experience at a restaurant.  However, most of the time, I am inspired by other food blogs. […]

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