No Churn Pineapple Chile Sorbet
Frozen pineapple, lime and chile powder blend into a bright no-churn sorbet with a soft slushy texture or scoopable finish.
Ingredients
- Lime juice
- Garnish
- Lime
- Chile powder
- Juice
- Fresh mint
Directions
- Cover a baking sheet with a silicone mat, foil, or parchment paper. Cut the leafy crown from the pineapple, then use a sharp knife to remove the peel. Cut the pineapple, core included, into 1 inch slices, then chop those slices into bite sized pieces. Spread the pineapple across the prepared baking sheet.
- Freeze the pineapple for 2 hours, or until the pieces are completely hard. Transfer the frozen chunks to a high power blender or food processor. Add the lime juice and spices, then blend until the mixture is smooth all the way through, pausing to scrape the sides when needed.
- Serve immediately if you want a slushy, soft-serve texture. For a firmer sorbet, spoon the mixture into a loaf pan and place it in the freezer until set, at least 4 hours. Scoop and finish with fresh mint and a sprinkle of chile powder.