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.
- 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
- 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.
- 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.
- 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.
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Angie says
I’d love to have some of this sorbet right now, looks fantastic!
Brandon Matzek says
Haha, thanks Angie!!
Averie @ Averie Cooks says
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!
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.
Ash- foodfashionparty says
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.
Brandon Matzek says
Thanks so much Ash!!
Nusrat Azim says
Such a drool-inducing, shiver-inducing idea !
Super gorgeous photos made my day 🙂
Brandon Matzek says
Awww thanks Nusrat!
DessertForTwo says
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 🙂
Brandon Matzek says
You’re welcome!! Glad you like the sorbet 🙂
sippitysup says
It’s been humid here in LA too. I don’t get it. Maybe I need to make my own sorbet. GREG
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 😉
Kiran @ KiranTarun.com says
It’s cocktail time! That looks incredible, Brandon 🙂
Brandon Matzek says
Thanks Kiran :)!
Megan Keno {Country Cleaver} says
This sorbet is exactly what I need right now!
Steph @ Steph in Thyme says
Whoa chili powder – how fun! I’ll take a few scoops of this over a cocktail any day.
Cynthia/What A Girl Eats says
Another winner! That would be fun blended into a beverage!
Brandon Matzek says
Great idea! Thanks Cynthia.
Anita says
What’s crazy is that it’s even humid here in NorCal!! What is going on! Love that the heat inspired this sorbet though!
Brandon Matzek says
I know right?! Over it!! But at least it’s a good excuse to eat ice cream more often.