A touch of coconut milk - infused with fresh ginger for a subtle kick - complements sweet pineapple and creates a luxurious consistency in this sorbet.
lite coconut milk
peeled fresh ginger, crushed
pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
Combine coconut milk
, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk
mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
Pour the pineapple mixture into an ice cream
maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
MAKE AHEAD TIP: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream
maker or food processor
Calories 157, Total Fat 1 g, Saturated Fat 1 g, Sodium 6 mg, Carbohydrate 38 g, Fiber 3 g, Protein 1 g, Potassium 233 mg. Daily Values: Vitamin C 120%. Exchanges: Fruit 1.5, Other Carbohydrate 1.
Percent Daily Values are based on a 2,000 calorie diet