Bunyan's Diabetic Pineapple Lemon Sorbet Recipe

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Bunyan's Diabetic Pineapple Lemon Sorbet

Paul Bushay

By
@chefbunyan

Holy cow I forgot I even had this one! Maybe I should dig through my recipes more often. I made this for myself when I lived in St Louis, just to have something different. Chef Karl, one of my bosses at the banquet hall taught me the the technique. I have since tweaked this a tad to make it safer for diabetics


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Serves:

16

Prep:

20 Min

Cook:

1 Hr

Method:

Ice-Cream Maker

Ingredients

1 large
pineapple
2 Tbsp
splenda/sugar blend
1/4 c
fresh squeezed lemon juice (about 1 large lemon)

Directions Step-By-Step

1
Peel the pineapple (I use a serrated knife)
2
Cut it in quarters lengthwise
3
Cut out the core
4
Chop the pineapple (do this over the sink if you can because you're gonna get a lotta juice)
5
Now put the chopped pineapple in a blender with the Splenda/sugar blend, and lemon juice
6
Puree, takes 2 to 3 minutes to get smooth
7
Pour the puree into a fine mesh strainer over a bowl
8
Press the puree through the strainer, and pitch the pulp. You should have about 3 cups of puree
9
Pour the strained puree into your ice cream freezer
10
Turn on the freezer, and let it run until the sorbet is completely frozen (can take up to an hour)
11
Transfer to a container with a tight fitting lid
12
Stick it in the freezer

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic