Ambrosia Sorbet Recipe

1. 1

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

2. 2

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

3. 3

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

4. 4

   You should have about 2 c. of puree.

5. 5

   (Unsweetened pineapple chunks, pureed.)

6. 6

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

7. 7

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

8. 8

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

9. 9

   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.

10. 10

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

11. 11

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

12. 12

    Toast the coconut: Set oven at 350F.

13. 13

    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.

14. 14

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

* Per serving · 4 servings · Values may vary.