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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

Pineapple Tequila Sorbet
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Pineapple Tequila Sorbet

Inspired by We All Scream.

Servings 1 quart
Author Brandon Matzek

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.

Recipe 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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Reader Interactions

Comments

    • 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.

    • 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 😉

  11. What’s crazy is that it’s even humid here in NorCal!! What is going on! Love that the heat inspired this sorbet though!

    • I know right?! Over it!! But at least it’s a good excuse to eat ice cream more often.

Trackbacks

  1. […] 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. […]

  2. […] Supper: chicken shawarma salad (mixed greens, parsley, cukes, tomatoes, green onions, chicken/onions, heavenly tahini/lemon/garlic sauce & Frank’s Red Hot) – this was SO GOOD. I scarfed back a huge plate of it! Just missing the hummus and pita (sad trombone). Oh and a scoop of leftover pineapple tequila sorbet. […]

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