Ambrosia Sorbet Recipe

1. 1

   Time varies from 1 to 5 hrs, depending upon freezing method.

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   If using fresh pineapple: cut the rind, eyes, and core from the pineapple.

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   Cut the flesh into chunks and puree them in a food processor fitted with the steel blade.

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   You should have about 2 c. of puree.

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   (Unsweetened pineapple chunks, pureed.)

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   Add in the orange juice, coconut extract, and ricotta and process briefly.

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   Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream machine, following the manufacturer's instructions.

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   To make the sorbet in your freezer, transfer the mix to a bowl and place in the freezer.

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   When the liquid has frzn solid, about 2 to 3 hrs, remove it from the freezer and, with a fork, break it into large chunks.

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    Place the chunks in a food processor and process with the metal blade till smooth and creamy.

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    Return to the bowl and freeze for at least 30 min more.

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    Toast the coconut: Set oven at 350F.

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    Spread coconut on a baking sheet and toast in the oven for about 10 min, or possibly till lightly colored, stirring or possibly shaking 2 or possibly 3 times.

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    To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut.

* Per serving · 4 servings · Values may vary.

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