![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzpCnlRrXPYAv9mDIBivPcfBchCgf11u6SwgSMcPk3wAELra2yljwJsnvw5Ve1VFQVlsXFjb2qrlXt9lENV1Q_mC81BNbWgBG3lFGhI4TvcuW9uMGbtTzGVJGSQbR3CE0Y1Tyj4LeoFyi/s320/pineapplesorbet.jpg)
Ingredients:
1 pineapple
1 tablespoon rose water
1 tablespoon sherry
2 tablespoon maple syrup
5 g vanilla
pinch of salt
1 egg white
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMq-NjzaVOrMT43I24zuPQjDDXiwCgl4lVXFiYO2llXbCqEa6R25ksrb6PDg8obSDmeCt5_8ZtGmeNJ2y9iF_chpLLsWvi-AKFne113xav_umyeWJFsxFC-oEKwkATf7d_kNI5xMnJPUBZ/s320/pinaplesorbet1.jpg)
Peel the pineapple and remove the hard core and the eyes.
Puree the pineapple together with the rose water, sherry, maple syrup.
Beat the egg white with a pinch of salt and the vanilla until almost stiff.
Then stir in the pineapple mixture.
Put it into the deep freezer for 3 hours and stir it again every hour.
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