Dairy-Free Pineapple Sherbet
A 3-ingredient wonder. Dairy-Free Pineapple Sherbet from a recipe that is over 130 years old.
Ingredients
- 1/2 fresh pineapple, chopped and processed or blended into pulp About 1 lb. 16oz/750g weighed with the top and bottom cut off.
- 1 cup granulated sugar 7oz/200g
- 1/2 tablespoon unflavored gelatin (1 & 1/2 teaspoons) Can substitute a non-meat-based alternative such as agar agar.
Instructions
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Mix the pineapple pulp and the sugar in a medium size bowl, cover, and set aside in the refrigerator for at least several hours. Overnight is fine.
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Stir 2 tablespoons of cold water into the gelatin and stir the mixture until the gelatin softens. Add ½ cup (4 oz/118 ml) of boiling water and stir or whisk until the gelatin is fully dissolved. Add ½ cup (4 oz/118 ml) of cold water. If the gelatin has formed into bits, press it through a strainer.
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Pour the gelatin and water mixture into the pineapple and sugar mixture, stir until completely combined. Put into a freezer-safe, covered container and freeze for at least 5 hours or overnight until hard enough to serve. Alternatively, take the mixture out of the freezer when it is solid, but not completely hardened, and beat for about 2 minutes at high speed in a stand mixer or with a strong hand mixer. Then firm up the mixture by returning it to the freezer for several hours in the covered container.
Recipe Notes
Beating the mixture lightens it and gives it a whiter color that makes it appear like a traditional sherbet, even though the recipe does not contain dairy. The pineapple taste is more concentrated if the mixture is left unbeaten.
If you are in a hurry, divide the mixture between two long, low containers. The wider the surface area of the container, the quicker the pineapple sherbet will freeze.