A dairy-free pineapple sorbet made with fresh pineapple puree and syrup, tropical in aroma and refreshing. Carrying pineapple's natural sweet-tart balance, this light dessert can also be served between main courses at summer tables.
Boil the water and sugar in a pot, stirring until the sugar dissolves, then remove from heat and let cool.
Blend the chopped pineapple with lemon juice until smooth.
Mix the cooled syrup with the pineapple puree.
Pour the mixture into a shallow dish and place in the freezer; scrape and stir with a fork every forty-five minutes during the first few hours. Once fully frozen, scrape and serve.
Important: Don't mix the syrup with the pineapple puree until it has cooled completely, otherwise the sorbet may become watery. Contains no milk or egg, suitable for a vegan and gluten-free diet. Can be kept in the freezer in a sealed container for three weeks.
If you freeze the pineapple and blend it that way, the sorbet reaches the right consistency faster and you get a smooth result even without an ice cream maker.
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