Preparation:
Make a simple sugar syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Allow the syrup to bubble for a few seconds and then remove from the heat and chill. Blend the pineapple, lime juice and lime zest in a blender until finely pureed. Strain the puree to remove fibers, pressing hard to extract all the liquid. Chill the mixture.
If you are using an ice cream maker, measure the pineapple mixture and sugar syrup in a 5 to 4 ratio (5 parts pineapple juice to 4 parts sugar syrup) and then freeze according to manufacturer's directions.
If you are not using a sorbetiere or an ice cream maker, measure the pineapple juice and add an equal quantity of the sugar syrup. Pour into a shallow pan and freeze, stirring occasionally, for at least 5 hours.
To serve, decorate the plates with fresh fruits and fruit coulis (thick puree).
Using an ice cream scoop that has been dipped in hot water, scoop the sorbet onto the plate and serve immediately. Or decorate plate with fruits and place a coconut tuile (see preceding recipe) in the middle, then place a scoop of sorbet on top and cover with a second tuile so that it forms a large angle. Serve with fruit coulis in a separate dis |
