Name: Refreshing Lime-Pineapple Sorbet
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 Servings
Ingredients: 2 piece Lime(s); 50 g Cane Sugar; 150 ml Water; 150 ml Cachaça brazilian sugar cane schnapps; 0.25 piece Pineapple; Mint; Physalis

Description

This lime-pineapple sorbet is an absolute blast for hot days! The combination of lime and pineapple is simply unbeatably refreshing. I really like to make it when friends come to visit, because it's super easy to prepare and everyone just loves it. The preparation takes a while because the sorbet has to freeze, but the active working time is minimal. If you like it a little less alcoholic, you can reduce the Cachaça or leave it out altogether. A great dessert or a refreshing drink for any summer party!

Ingredients (7 ingredients)

2 piece Lime(s)

50 g Cane Sugar

150 ml Water

150 ml Cachaça brazilian sugar cane schnapps

0.25 piece Pineapple

Mint

Physalis

Preparation (5 steps)

Prepare sugar water

Thermomix® Setting

3 min/212°F/Speed 2 100

Add 150 ml water and 50 g cane sugar to the mixing bowl and bring to the boil for 3 min./100°C/speed 2 until the sugar has completely dissolved.

180

Add limes and Cachaça

Thermomix® Setting

10 sec/Speed 3

Squeeze 2 limes and add the juice together with 150 ml Cachaça to the mixing bowl. Stir for 10 sec./speed 3.

Cool and freeze

Pour the mixture into a bowl and let it cool. Then freeze in the ice cream or sorbet machine or in a metal bowl in the freezer for approx. 2 hours. Stir the contents of the bowl with a fork every 30 minutes to prevent the formation of ice crystals.

Prepare pineapple

Peel, quarter, remove the core and cut 0.25 pineapple or 2 baby pineapples into small cubes.

Arrange and serve

Fill the pineapple cubes into glasses, pour the sorbet over them and decorate with mint or pineapple leaves and physalis.

Finished cooking? Great! 🎉

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About this recipe

This lime-pineapple sorbet is the epitome of summer for me. I still remember my first vacation in Brazil, where I discovered Cachaça and fresh pineapple in combination. The idea of making a sorbet out of it came to me sometime when I was looking for a refreshment on a hot afternoon. Since then, it has been a permanent part of my summer cuisine. The ingredients all play an important role. The limes bring the acidity and freshness that make the sorbet so invigorating. The cane sugar provides the sweetness that balances the acidity and gives the sorbet the right consistency. The water is important to dissolve the sugar and create the right base for the sorbet. The Cachaça, a Brazilian sugar cane schnapps, not only contributes alcohol, but also a very special aroma that goes perfectly with lime and pineapple. It gives the sorbet a certain depth and warmth. Finally, the pineapple brings the tropical sweetness and a slightly sour note that makes the sorbet so complex and interesting. The preparation with the Thermomix® is very simple. First, the sugar water is made. Make sure that the sugar is completely dissolved before adding the remaining ingredients. The best way to squeeze the limes is with a citrus press to get as much juice as possible. When mixing with the Cachaça in the Thermomix®, it is important not to mix for too long so that the alcohol does not evaporate. Cooling the mixture is crucial before putting it in the freezer. If you don't have an ice cream maker, that's no problem. The method with the metal bowl and regular stirring also works very well, but requires a little more patience. Stirring prevents the formation of large ice crystals and ensures a creamy consistency. The pineapple should only be diced shortly before serving so that it remains fresh and juicy. For an alcohol-free version, you can simply replace the Cachaça with pineapple juice or ginger ale. If you like it a little spicier, you can add a pinch of chili powder. Adding a little grated ginger also goes perfectly with lime and pineapple. For a vegan version, make sure to use cane sugar that has not been refined with animal products. Serve the sorbet in chilled glasses. The pineapple cubes at the bottom provide an extra kick of freshness. You can also decorate the sorbet with fresh mint leaves or pineapple leaves. A few physalis not only look pretty, but also bring a slightly sour note into play. Light cookies or almond slivers go well with it. The sorbet can be prepared well in advance. It can be kept in the freezer for several days. Before serving, it should thaw a little so that it is easier to portion. If it has become too hard, you can briefly stir it in the Thermomix® on level 3 to make it creamier again.