Pineapple Sorbet

This particular sorbet took several iterations to get right. Our first attempts weren't very systematic, but we finally took a slow-and-steady approach to iterating on this and now we have a fantastic sorbet to share.

We tried this with varying amounts of lime juice, sugar, lime zest as well as with raw, grilled, and sous vide pineapple. Several different iterations are good, a few were the best, and we are sharing the best here.

In particular, we found that the agave nectar (or corn syrup) is necessary; it allows the sorbet to be smoother and less grainy than just pineapple. Incorporating lime juice will enhance the pineapple flavor, so it's highly recommended.

Ingredients

• 2 cups sous vide pineapple
• 2 tablespoons agave nectar/corn syrup
• 2 tablespoons lime juice (optional, but recommended)
• lime pulp (optional)
• 1/4 cup warm water

Instructions

1. Prepare the sous vide pineapple.
• This will take several hours, so you probably want to start this in the morning or do it a previous day, storing the results in the fridge.
• After cooking the pineapple, you want the pineapple to be cool before resuming with this recipe otherwise you may injure yourself and may melt frozen items in your freezer.
2. Pour the juice out of the zip-top bag into a bowl.
   • Set the pineapple juice aside for later.
   • If you have multiple pineapple quarters in the bag then divide the juice according to the number of pineapple quarters and set one portion aside for later.
3. Carve the pineapple into 1/2-inch chunks.
1. The process I follow is to place the pineapple quarter on a cutting board and slice it into 3 spears
   • You may remove the brown bits, if you like; they don't get ground to pulp by the Ninja CREAMi and can thus degrade the texture.
   
   
   
2. Then I turn those spears on their sides and slice them in two.
   
3. Then I group those half-spears together and chop them crosswise into small pieces.
   
4. Arrange the pineapple chunks loosely in the CREAMi pint, no higher than the "max fill" line.
• If you want to include lime pulp, you should sprinkle it over the pineapple chunks while you add each layer of chunks.
  
• The pineapple will expand when processed by the Ninja CREAMi, so I recommend keeping the contents 1/4 inch below the "max fill" line.
5. In a separate bowl, mix the pineapple juice (from step 2, above), water, agave nectar (or corn syrup), and lime juice.
6. Pour the mixture over the pineapple chunks, no higher than the height of the pineapples.
• Using a utensil, push down on the pineapple chunks so that the top layer is reasonably flat.
  
7. Freeze for 24 hours.
8. Process on "sorbet".
• The sorbet will likely appear crumbly, so run "re-spin" to get an awesomely smooth texture.
9. Serve and enjoy!