Consecutive 30 degree days in Toronto have us all listening for that distinct tune of the ice cream truck, googling if our local scoop shop delivers or maybe even taking a walk to the convenience store for a popsicle. Stop your search for the perfect ice cream shop because with just four ingredients, no ice cream maker and no artificial flavours, this sorbet is the perfect way to turn your favourite fruit into a treat you can keep in the freezer all summer.
Unlike a typical sorbet, which is made of blended frozen fruit, this recipe caramelizes the pineapple with cinnamon sugar to bring out a depth of flavour reminiscent of pineapple grilled over an open fire. Close your eyes, take a bite and transport yourself to a tropical barbecue far from your condo patio. If you don’t love pineapple try substituting your favourite fruit to make your own custom creation.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!
Caramelized Pineapple Sorbet 6 Steps
Preheat oven to 425 degrees Fahrenheit.
Remove skin and cut pineapple into medium pieces, each piece should be completely yellow with no dark skin or "eyes" at all.
In a bowl mix sugar, cinnamon and pineapple until pineapple is coated.
Pour pineapple and any excess sugar mix onto a parchment lined baking sheet and spread out so that no pieces are touching. Bake for 6 minutes then remove and let cool for 10 minutes. Once cooled, put the tray into freezer ensuring that the pieces of pineapple are still not touching.
Once the pineapple is completely frozen (about 1 hour), place pineapple pieces in food processor. Add lime juice and blend for about 2 minutes, scraping down the sides as needed. Run a spatula along the frozen blend to test for chunks then continue to blend.
After 3-5 minutes of blending the mix should be completely smooth. Transfer the mixture into an airtight container using a spatula to smooth out the top (as if you are icing a cake). Freeze until ready to eat.