Pineapple sherbet
When making sorbet, it is recommended to use a stainless steel bowl with good heat conduction. It's a hassle to put and mix in the freezer multiple times, but this will result in a soft, soft sorbet.
How to make it
1
Place the pineapple in a plastic bag and smash them into small pieces with a glass bottle or something similar. Add pineapple, meringue-shaped egg whites and carbonated water to a bowl and stir.
2
Add the white sugar, mix gently, and place in the freezer.
3
After about 10 minutes, remove it once and use a whisk to scrape off the helicopter from the bowl and mix. Once everything is mixed, put it in the freezer again.
4
Repeat the process of freezing, removing and mixing at 10-minute intervals about 2-3 times. Once it's completely sorbet-shaped, spoon it into a bowl.
Ingredients for 4 people
-
- pineapple
- 200g
-
- Whisk egg whites
- 20g
-
- Carbonated water unsweetened
- 60cc
-
- White sugar
- 70g
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